Description
A delicious and hearty coconut curry lentil soup packed with vegetables and rich flavors.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can coconut milk (full-fat for creaminess)
- 2 cups vegetable broth
- 1 cup green lentils (rinsed and drained)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup spinach (fresh)
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add curry powder, ground cumin, and turmeric, stirring well to coat the onions.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Add the rinsed lentils to the pot and cook for about 20 minutes, or until tender.
- Stir in the asparagus and cherry tomatoes, cooking for an additional 5 minutes until the asparagus is bright green.
- Fold in the fresh spinach and season with salt and black pepper to taste.
- Remove from heat and stir in lime juice. Garnish with chopped cilantro before serving.
Notes
- This soup can be served with rice or crusty bread.
- Adjust the spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg