This is the soup that started it all. It’s simple; unassuming ingredient list, minimal time requirement. And yet strikingly delicious. So delicious that M placed it in his top 5 recipes of all time! Not bad for a quick weeknight dinner!
Curried Coconut & Green Lentil Soup
Recipe from Aimee at Simple Bites – adapted from Heidi Swanson’s Super Natural Every Day
Ingredients
2 Tablespoons coconut oil (or unsalted butter)
1 Tablespoon good quality curry powder, freshly ground
2 teaspoons minced garlic
1 large sweet onion, chopped
5 cups of vegetable stock or water
1 1/2 cups green lentils, rinsed
1/2 cup coconut milk
1 teaspoon sea salt
1 Tablespoon good quality curry powder, freshly ground
2 teaspoons minced garlic
1 large sweet onion, chopped
5 cups of vegetable stock or water
1 1/2 cups green lentils, rinsed
1/2 cup coconut milk
1 teaspoon sea salt
Instructions
- Melt coconut oil in a large stockpot over medium-high heat, then add curry powder, garlic, and onion. Saute for about 3-4 minutes on medium heat, stirring often so the garlic doesn’t burn.
- Add vegetable stock and green lentils. Bring soup to a boil, then partially cover and reduce heat. Simmer for between 20 and 50 minutes (or until lentils are tender; mine typically take about 50 minutes).
- Once the lentils have finished cooking, remove soup from the heat and stir in the coconut milk and salt.
Note – Aimee’s version calls for blending the soup after step 3 with an immersion blender – I didn’t bother and thought it was perfect as is.
A Little Cutting Board 