1/2cup(125 mL) finely chopped white or yellow onion
1medium tomato, finely chopped
1-2Tbsp(15-30 mL) green curry paste
1cup(250 mL) dry green lentils
1 1/2cups(375 mL) chopped cauliflower
2cups(500 mL) water
2cups(500 mL) vegetable broth
1cup(250 mL) coconut yogurt or lite coconut milk
2cups(500 mL) fresh spinach leaves
1lime, zested & juiced
Directions
In a large Dutch oven or stock pot heat oil.
Sauté garlic, ginger, onion until fragrant. Reduce heat to low, add tomato and curry paste and cook 2 minutes. Stir in green lentils and continue cooking for 2 minutes.
Add cauliflower, water, broth and simmer for 20-25 minutes until lentils are soft.
Stir in coconut yogurt or coconut milk and spinach. Simmer just until spinach is wilted.
Garnish with lime zest and juice.
Notes
Coconut yogurt offers a tangy option to the coconut milk.
To reduce the sodium content, use reduced or low sodium vegetable broth.
1/2cup(125 mL) finely chopped white or yellow onion
1medium tomato, finely chopped
1-2Tbsp(15-30 mL) green curry paste
1cup(250 mL) dry green lentils
1 1/2cups(375 mL) chopped cauliflower
2cups(500 mL) water
2cups(500 mL) vegetable broth
1cup(250 mL) coconut yogurt or lite coconut milk
2cups(500 mL) fresh spinach leaves
1lime, zested & juiced
1
In a large Dutch oven or stock pot heat oil.
2
Sauté garlic, ginger, onion until fragrant. Reduce heat to low, add tomato and curry paste and cook 2 minutes. Stir in green lentils and continue cooking for 2 minutes.
3
Add cauliflower, water, broth and simmer for 20-25 minutes until lentils are soft.
4
Stir in coconut yogurt or coconut milk and spinach. Simmer just until spinach is wilted.
soup