Vegan Red Lentil Coconut Curry Soup

Vegan Red Lentil Coconut Curry Soup
Vegan Red Lentil Coconut Curry Soup

This was a quick throw together soup I made to take to a friend’s house when I invited myself over during lunch time. I made this during two minute increments while I had a needy baby, so it passes the easy test. I think the hardest part is chopping the kale, but I had bought pre-chopped (don’t tell anyone) and it was quick. I was surprised at how good it was because it was so easy. When my husband tried the few leftover bites he requested I make it again soon. I did, (once again on a needy baby day) with a different kind of curry paste, and it was still delicious. So, when you are looking for a quick, easy, delicious, satisfying meal to eat during a snow storm, or on a low-motivation/needy baby day, this will be the perfect thing.

Red Lentil Coconut Curry Soup

 

Ingredients

  • 1 TBL coconut oil
  • 1 medium onion, chopped
  • 2 1/2 cups water
  • 1 TBL vegetable broth powder or one bullion cube
  • 1 medium sweet potato, cubed
  • 1 cup red lentils, rinsed
  • 1 cup coconut milk
  • 2-3 TBL curry paste, red or yellow
  • 2 cups chopped kale
  • Salt to taste

Instructions

  1. In medium saucepan heat coconut oil over medium heat until melted.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Add sweet potatoes, lentils, water, and broth powder, bring to a simmer, then cook until sweet potatoes are almost tender, about 10 minutes.
  4. Add the coconut milk, curry paste, and kale cooking until the kale is tender, and lentils are cooked through, 5-10 more minutes.
  5. Taste and add salt as desired.
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