Coconut Curry Red Lentil Soup

Serves 6 (cause you'll want leftovers)

ingredients


  • 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


  1. 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.
  2. Add curry powder and stir together, then add remaining ingredients (except garnishes.)
  3. Simmer for 30 minutes until lentils are soft.
  4. Ladle into bowls, and top with yogurt, cilantro, and coconut. Eat!