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Curried Lentil & Vegetable Soup

Hearty lentil soup with curry, potatoes and greens is warm, glowing and delicious! Perfect for lunch, dinner or make ahead meal idea!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 2 tbsp avocado oil sub: olive oil
  • 1/2 yellow onion, diced
  • 1 C sliced carrots diced into coins
  • 1 c sweet potato, diced about 1 medium
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp red curry paste
  • 1 tsp tumeric
  • 2 tsp garam masala
  • 1 tbsp maple syrup optional for sweetness
  • 1 C. green or red lentils
  • 4-6 C. chicken or vegetable broth for a thicker, chunkier soup. Use 4 cups. For more broth, use 5/6 cups.
  • 2 tbsp coconut aminos
  • 1 15oz can full fat coconut milk
  • 1 15 oz can garbanzo beans
  • 1 c kale, shredded extra thin
  • juice of half a lime
  • cilantro optional garnish

Method
 

  1. Heat the oil in a large pot or dutch oven over medium heat. Add the onion, carrot, sweet potato and garlic and cook, stirring, until the onion is translucent about 4 minutes.
  2. Add the ginger, salt and pepper. Cook for about 30 seconds then Add the red curry paste, garam masala, turmeric and stir until well combined.
  3. Add the lentils, broth, maple syrup and the coconut aminos. Bring the soup to a rapid simmer. Once simmering, reduce the head and cover and cook until the lentils are tender, about 20 minutes.
  4. Uncover and stir in the coconut milk, garbanzo beans and kale. Cook uncovered and simmer until the kale has wilted and garbanzo beans have heated through - about 5 minutes.
  5. Finish with lime juice & garnish with cilantro. Enjoy.