coconut lentil curry soup

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Curry powder

  Spices

  2 tbsp or 13g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Soup, Swanson, vegetable broth

  4 cup or 880g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Red Lentils, dry

  Roland

  1 ½ cup or 208g

• Kale

  Raw

  1 cup, chopped or 67g

Directions

1. 1. In a stockpot, heat the coconut oil over medium heat and stir­fry the onion, garlic and ginger until the onion is translucent, a couple minutes. 2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute. 3. 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. 4. {Make­Ahead: May be cooled, frozen in air­tight containers, and re­heated over medium­ low heat.} 5. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

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