Coconut Curry Lentil Soup with Tomatoes & Kale

I figured now is the perfect time to share one of my absolute favorite soup recipes, what with COVID-19. Most if not all of the ingredients are probably already in your pantry and fridge/freezer, and they all have long shelf lives. And it’s one-pot. Aren’t those always the best kinds of recipes? Anyways…

Stay safe y’all (and make this hearty soup while you’re self-quarantining)!

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Ingredients:

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 carrot, finely diced
  • 3 cloves garlic, minced
  • thumb of ginger (about 2 tablespoons), minced
  • 1/4 teaspoon crushed red pepper, to taste
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 1 cup red lentils, rinsed and picked through
  • 1 (14 oz) can unsalted petite diced tomatoes
  • 1 (14 oz) can coconut milk
  • 2 – 3 cups vegetable broth, depending on desired thickness
  • 2 cups packed kale*
  • Fresh cilantro, optional
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste

* You could also use frozen kale.

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Instructions:

  1. Heat oil in a large pot over medium heat, saut̩ onion and carrot with a pinch of salt for 5 Р7 minutes until soft and beginning to brown.
  2. Add garlic, ginger, curry powder, crushed red pepper, and tomato paste. Cook 1 – 2 minutes until fragrant, then stir in lentils.
  3. Pour in tomatoes, coconut milk, and vegetable broth and bring to a boil. Reduce heat and simmer 20 – 30 minutes until lentils are cooked and soft.
  4. Remove from heat and stir in kale, cilantro, lemon juice and season to taste with salt (if needed) and fresh ground pepper.