Lentil Vegetable Coconut Curry Soup Recipe

Name: Lentil Vegetable Coconut Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil; 6 garlic cloves, minced; 1 onion, diced; 3 carrots, sliced; 3 celery ribs, sliced; 1 head cauliflower, chopped into small pieces; 1 potato, diced into 1/2 inch cubes; 1 bunch kale, chopped into small pieces; 2 tablespoons curry powder; 1 tablespoon garam masala; 2 teaspoons cumin; 1 teaspoon turmeric; 1 teaspoon coriander; 2 teaspoons chili powder, hot; 3 cups red lentils, rinsed; 8 cups water; 3 tablespoons vegetable bouillon; 3 tablespoons tomato paste; diced tomato; 1 (16 ounce) can coconut milk; 1 tablespoon granulated garlic; 1 tablespoon granulated onion; 1 tablespoon celery powder; 1 tablespoon salt; 1/2 teaspoon pepper; lime wedges or lemon wedge, to garnish

Servings: persons

2 tablespoons coconut oil
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 head cauliflower, chopped into small pieces
1 potato, diced into 1/2 inch cubes
1 bunch kale, chopped into small pieces
2 tablespoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder, hot
3 cups red lentils, rinsed
8 cups water
3 tablespoons vegetable bouillon
3 tablespoons tomato paste
diced tomato
1 (16 ounce) can coconut milk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon celery powder
1 tablespoon salt
1/2 teaspoon pepper
lime wedges or lemon wedge, to garnish

1
Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
2
Add garlic and saute for 1 min, stirring.
3
Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
4
Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
5
Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
6
Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
7
Serve with lemon or lime wedges to squeeze into the soup.

628

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 tablespoons coconut oil, 6 garlic cloves, minced, 1 onion, diced, 3 carrots, sliced, and more.

Yes, Lentil Vegetable Coconut Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Vegetable Coconut Curry Soup

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