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Coconut Curried Green Lentil Soup

Course Soups & Stews
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 269kcal
Author Aimee

Ingredients

  • 2 Tablespoons coconut oil or unsalted butter
  • 1 Tablespoon good quality curry powder freshly ground
  • 2 teaspoons minced garlic
  • 1 large sweet onion chopped
  • 5 cups vegetable stock or water
  • 1 1/2 cups green lentils rinsed
  • 1/2 cup coconut milk
  • 1 teaspoon sea salt

Garnish options

  • fresh chopped chives
  • yogurt
  • 1 pinch curry powder

Instructions

  • Melt coconut oil in a large stockpot over medium-high heat, then add curry powder, garlic, and onion. Saute for about 3-4 minutes on medium heat, stirring often so the garlic doesn't burn.
  • Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat. Simmer for between 20 and 50 minutes (or until lentils are tender; mine typically take about 50 minutes).
  • Once the lentils have finished cooking, remove soup from the heat and stir in the coconut milk and salt. Puree the soup using an immersion blender or regular blender (in batches if using regular blender) until it is as smooth or as chunky as you prefer.
  • Serve immediately with your choice of garnish.

Notes

adapted from Super Natural Every Day

Nutrition

Calories: 269kcal | Carbohydrates: 35g | Protein: 13g | Fat: 9g | Saturated Fat: 8g | Sodium: 1181mg | Potassium: 552mg | Fiber: 15g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 5.1mg | Calcium: 46mg | Iron: 4.5mg