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Vegan Coconut curry Lentil Soup

Kale
Vegetables

Serves: 4
(serving size: )

Prep Time:
Cook Time:
Total Time:

Ingredients

1 tbsp coconut oil (or olive oil)

1 large onion, chopped

2 cloves garlic, minced

1 tbsp fresh ginger, minced

2 tbsp tomato paste (or ketchup)

2 tbsp curry powder

½ tsp hot red pepper flakes

4 cups vegetable broth 1 400m

l can coconut milk

1 400g can diced tomatoes

1.5 cups dry red lentils

2-3 handfuls of chopped kale or spinach or more

salt and pepper, to taste

Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Directions

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper. {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.} Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

COMMENTS: Go To vegangela.com for variations on the theme Soup very hot and spicy. I use it as . It's absolutely delicious!!!!!! and an excuse for lots of kale!!!

Author: Angela @ Vegangela.com