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Coconut Curry Lentil Soup* Recipe

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This recipe for Coconut Curry Lentil Soup* is from Hayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. tomato paste (or ketchup)
2 Tbsp. curry powder
½ tsp. hot red pepper flakes
4 cups vegetable broth
1 (400 ml) can coconut milk
1 (400 g) can diced tomatoes
1½ cups dry red lentils
2-3 handfuls of chopped kale or spinach
Salt and pepper to taste
Garnish (optional): chopped cilantro and/or vegan sour cream

Directions:
Directions:
In a stockpot, heat the coconut oil over medium heat.
Add the onion, garlic and ginger and cook until the onion is translucent.
Add the tomato paste, curry powder and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils.
Cover and bring to a boil, then simmer on low heat for 20-30 minutes until the lentils are very tender.
Before serving, stir in the kale/spinach and garnish if desired.

Number Of Servings:
Number Of Servings:
2-4 as entree, more as side dish
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
* Vegan and Gluten-free soup. Make it an even heartier meal by serving it on a bed of brown rice.

 

 

 

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