Vegan Curry Coconut Soup W/Black Beluga Lentils

1. 1

   Heat the oil in a Dutch oven over medium-high. Add the onion and peppers and saute until softened, about 5 minutes. Add the garlic and curry powder and saute until fragrant, about 30 seconds. Add the broth, lentils, and ginger and bring to a boil over high. Reduce heat to low and simmer uncovered until the lentils are done, about 30 to 35 minutes.

2. 2

   Add the kale, coconut milk, and lime juice and cook while stirring until the kale is fully wilted, about 5 minutes. Add salt to taste.

3. 3

   Transfer to individual bowls, sprinkle with the almonds and cilantro, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.