Green Curry Lentil Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  100g

• Salt

  Table

  1 tsp or 6g

• Curry paste

  ¼ cup or 60g

• Sweet potato

  Raw, unprepared

  100g

• Lentils

  Sprouted, raw

  ¾ cup or 58g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Coconut milk

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

  13 ½ oz or 383g

• Spinach

  Raw, Fresh - Kroger

  4 cup or 124g

• Cilantro

  Raw - Whole Foods Market

  100g

Directions

1. Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
2. Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 2025 minutes.
3. Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
4. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
5. (source: https://www.bonappetit.com/recipe/green-curry-lentil-soup)

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