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Coconut Curry Lentil Soup

By vegangela.com

Coconut Curry Lentil Soup

Prep:5minCook:40min

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free

Updated at: Mon, 13 Jan 2025 04:52:18 GMT

Nutrition balance score

Good

Glycemic Index

31

Low

Glycemic Load

20

High

Nutrition per serving

Calories586.1 kcal (29%)

Total Fat29.8 g (43%)

Carbs64.2 g (25%)

Sugars8.9 g (10%)

Protein23.2 g (46%)

Sodium1102.1 mg (55%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspcoconut oil

1 Tbspfresh ginger

2 Tbsptomato paste

2 Tbspcurry powder

½ tsphot red pepper flakes

4 cupsvegetable broth

400mlcan coconut milk

400gdiced tomatoes

1 ½ cupsdry red lentils

2 handfulskale

chopped, or spinach

chopped, fresh coriander

vegan sour cream

Instructions

View on vegangela.com

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Notes

5 liked

0 disliked

Delicious

Go-to

Easy

One-dish

Spicy

Junnebugz· 4 months ago

Makes leftovers

I used a heaping ¼ tsp of ground ginger in lieu of fresh ginger. I also added ½ tsp of Turmeric - I may add more next time! I added chicken breast that was sprinkled with sea salt and turmeric, baked and shredded. I served it over quinoa. Absolutely delicious! (40 twists course sea salt / heaping ⅛ tsp black pepper)

I used a heaping ¼ tsp of ground ginger in lieu of fresh ginger. I also added ½ tsp of Turmeric - I may add more next time! I added chicken breast that was sprinkled with sea salt and turmeric, baked and shredded. I served it over quinoa. Absolutely delicious!
(40 twists course sea salt / heaping ⅛ tsp black pepper)

Brooke Delpierre· 10 months ago

Added canelli beans, split peas, fenugreek and zucchini. Served with steam rice and pita bread!

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