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Coconut Curry Lentil Soup

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A comforting and flavorful soup made with hearty lentils, aromatic spices, and creamy coconut milk, perfect for a weeknight dinner or lunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 cup lentils (any variety)
  • 1 cup chopped spinach or kale
  • Salt and pepper to taste

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until translucent. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
  2. Add the curry powder and cumin. Cook for another minute, stirring constantly to toast the spices and release their flavors.
  3. Incorporate the coconut milk and vegetable broth. Stir well to combine all ingredients.
  4. Cook the rinsed lentils in the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the lentils are tender.
  5. Add the chopped spinach or kale. Cook for an additional 5 minutes until the greens have wilted.
  6. Season the soup with salt and pepper as desired. Serve hot, garnished with fresh herbs or a squeeze of lime if desired.

Notes

For a spicier version, add red pepper flakes or jalapeños during cooking. Adjust seasoning to taste.

Find it online: https://www.tastyhomeplate.com/19-halloween-dinner-party-foods/