Ingredients
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- 1 cup dried green or brown lentils, rinsed
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 cup spinach or kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger; sauté until fragrant and translucent (about 3-5 minutes).
- Add Spices: Stir in curry powder and turmeric, cooking for another minute until the spices are fragrant.
- Combine Ingredients: Add lentils, diced carrot, red bell pepper, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils and vegetables are tender.
- Finish with Greens: Stir in spinach or kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy with crusty bread or over rice.
- Prep Time: 10
- Cook Time: 35
Nutrition
- Serving Size: 4 bowls
- Calories: 280kcal
- Fat: 12g
- Carbohydrates: 36g
- Protein: 12g