Lentil-lovers rejoice! This creamy, loaded with nutrients soup can be made vegan in a snap with vegetable broth in place of the chicken broth.
Ingredients: · 1.5 cups dried brown lentils · 2 (13.5 oz) cans coconut milk · 6 cups chicken stock or vegetable broth (for vegan) · 2 cups sweet potatoes, about 2 small potatoes, peeled and 1 1/2" cubed · 4 cups packed kale, stems removed and torn into 2" pieces · 2 tbsp olive oil · 1 large onion, chopped · 4 garlic cloves, minced · 1 tsp salt · 1 tbsp fresh ginger, grated · 3 tbsp yellow curry powder · 1 cinnamon stick, or 1/2 tsp ground cinnamon |
Instructions:
1. In a 5-quart soup pot, heat olive oil over medium heat. Add onions and sauté until translucent (about 5 minutes).
2. Add all other ingredients except for kale and bring to a boil before reducing to a simmer.
3. Allow the soup to simmer covered for 20 minutes.
4. Add in kale and simmer uncovered for another 5-10 minutes. Serve with warm bread and enjoy!
Source: “Coconut Curry Lentil Soup”. Recipe. www.themodernproper.com. N.p. Web. 20 Feb. 2024.
Here are a few items for the kitchen that may help with this amazing recipe:
Measuring utensils, large pot, wooden spoon, knife set
Products you buy through our links may earn us a commission which allows us to bring you more great travel content and giveaways.