Description
A vibrant, plant-based stew that balances the earthy richness of red lentils with the creamy sweetness of coconut milk. This nourishing soup uses warm curry spices to create a deep, comforting flavor profile in under thirty minutes. It is a perfect, budget-friendly weeknight meal that is packed with fiber and naturally hearty, making it a crowd-pleasing staple for families looking for a healthy and satisfying bowl.
Ingredients
1 teaspoon coconut oil
1 small sweet onion, finely diced
4 cloves garlic, minced
1 teaspoon turmeric
1 1/2 teaspoons curry powder
1 teaspoon salt
5 cups vegetable broth
1 can petite diced tomatoes, drained
1 cup dried red lentils, rinsed
1 cup full-fat coconut milk
2 cups fresh kale, chopped
1/2 cup fresh cilantro, chopped
Instructions
Heat coconut oil in a large stockpot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, turmeric, curry powder, and salt, cooking for 1 minute until fragrant.
Add the vegetable broth, drained tomatoes, and rinsed red lentils to the pot.
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes until lentils are tender.
Stir in the full-fat coconut milk and chopped kale, cooking for 2-3 minutes until the kale is wilted.
Remove from heat, garnish with fresh cilantro, and serve warm.
Notes
Ensure you rinse the red lentils thoroughly in a fine-mesh strainer under cold water before using to remove any debris. For a smoother soup, you can use an immersion blender to partially puree the lentils before adding the kale and coconut milk.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg