Description
Enjoy this coconut curry red lentil soup when you need something to warm up your body and soul.
Ingredients
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- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 5 garlic cloves, sliced
- 1 2-inch piece ginger, sliced
- 4 large carrots, sliced
- 2 tablespoons curry powder
- 1 13.5–ounce can full fat coconut milk
- 4 cups water
- Zest and juice of 1 orange
- 1 cup split red lentils
- 1/3 cup unsweetened shredded coconut
- 5 large kale leaves (lacinato or curly is fine), stems removed and thinly sliced
- 2 teaspoons kosher salt
- 15-ounce can chopped tomatoes
- optional garnish: plain yogurt, cilantro leaves, shredded coconut
Instructions
- In a large pot or dutch oven, heat olive oil over medium. Sauté onion, garlic, ginger, and carrots in olive oil until veggies have softened.
- Add curry powder and stir together, then add remaining ingredients (except garnishes.)
- Simmer for 30 minutes until lentils are soft.
- Ladle into bowls, and top with yogurt, cilantro, and coconut. Eat!