Coconut Curry Lentil Soup
Coconut Curry Lentil Soup is a rich, flavourful chowder-like soup featuring protein packed green lentils, cauliflower and coconut.
Servings 4 dinner portions
Calories 293
Ingredients
- 1 Tbsp (15 mL) canola oil
- 2-3 cloves garlic, minced
- 1 Tbsp (15 mL) minced fresh ginger or 1 tsp (5 mL) ground ginger
- 1/2 cup (125 mL) finely chopped white or yellow onion
- 1 medium tomato, finely chopped
- 1-2 Tbsp (15-30 mL) green curry paste
- 1 cup (250 mL) dry green lentils
- 1 1/2 cups (375 mL) chopped cauliflower
- 2 cups (500 mL) water
- 2 cups (500 mL) vegetable broth
- 1 cup (250 mL) coconut yogurt or lite coconut milk
- 2 cups (500 mL) fresh spinach leaves
- 1 lime, zested & juiced
Instructions
- 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.
Nutrition
Serving Size: 0.25of recipe | Calories: 293 | Total Fat: 7g | Saturated Fat: 2g | Carbohydrate: 44g | Fibre: 8g | Sugars: 4g | Protein: 14g | Sodium: 507mg | Potassium: 810mg | Iron: 4mg