Curried Lentil Soup

Fiber + protein + warming spices AND... it's meatless! This soup checks off all the boxes! Yield: 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 small onion - diced
  • 2 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced
  • 1 tablespoon tomato paste
  • 2 teaspoons curry powder
  • 1 teaspoon Garam Masala
  • 5 cups vegetable broth
  • 1 (14 oz.) can fire roasted diced tomatoes
  • 1 1/2 cups coconut milk
  • 1 cup red lentils
  • Salt and pepper - to taste
  • 2 cups Olivia’s Organics Baby Kale - chopped
  • Fresh cilantro
  • Sliced scallions

Preparation

  • Heat coconut oil in a large pot. Sauté onion, garlic and ginger for a few minutes while stirring. Add tomato paste, curry, Garam Masala and stir to combine. Stir in vegetable broth, tomatoes, coconut milk and lentils. Season with salt and pepper.
  • Bring to a boil and reduce to a simmer for 30 minutes.
  • Add in the kale and continue to simmer for another five minutes.
  • Ladle into bowls and top with scallions and cilantro.

Categories: Kale, Soup