Categories: soup-stew-chili -chowder

Ingredients

• 1 Tbsp. coconut or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 2 Tbsp. tomato paste
• 2 Tbsp. curry powder
• 1/2 tsp. red pepper flakes (more to taste)
• 4 cups vegetable broth
• 1 can coconut milk
• 1 (15 oz.) can diced tomatoes
• 1 1/2 cups dry petite red lentils, rinsed and sorted
• Salt and pepper to taste
• 2 to 3 handfuls chopped spinach, kale or other green
• Chopped cilantro, chopped green onion and/or vegan sour cream for garnish

Directions

1. In a stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. Add tomato paste, curry powder and red pepper flakes and cook for another minute.
2. Add vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to boil, then simmer on low heat 20 to 30 minutes, until lentils are very tender. Season with salt and pepper. (If your’re going to freeze the soup, cool before storing in air-tight containers; soup can be reheated over medium heat.)
3. Just before serving, stir in spinach or other green and garnish with cilantro, green onions and/or sour cream.

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