Coconut Curry Lentil Soup
A hearty, tummy warming soup this Coconut Curry Lentil Soup is perfect for cool winter days.
Servings 6 Servings
Calories 492kcal
Ingredients
Ingredients:
- 1 tablespoon extra virgin oil
- 1/2 medium yellow onion
- 4 cloves garlic minced
- 3 carrots diced
- 3 celery stalks diced
- 1 pound red lentils
- 8 cups low sodium chicken broth (or vegetable broth)
- 13 ounces canned unsweetened coconut milk
- 3 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- plain greek yogurt for garnish
- cilantro for garnish
Instructions
- Heat extra virgin olive oil in a large pot over medium heat. Add in onion, garlic, carrots and celery. Cook just until the vegetables start to soften.
- Stir in lentils. Pour in vegetable broth and coconut milk. Stir in curry powder, salt and cumin. Reduce heat to simmer and cook for 40 - 45 minutes or until lentils are tender. If you would like a smoother soup, use an immersion blender to blend soup.
- Ladle soup into bowls, top with a spoonful of plain greek yogurt and cilantro sprigs. Serve.
Notes
Nutrition information for estimation purposes only.
Nutrition
Calories: 492kcal | Carbohydrates: 55g | Protein: 28g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 503mg | Potassium: 1211mg | Fiber: 25g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 8mg