Coconut Curry Lentil Soup

https://vegangela.com/2014/01/09/coconut-curry-lentil-soup/

Ingredients

• 1 tbsp coconut oil (or olive oil)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1/2 tsp hot red pepper flakes
• 4 cups vegetable broth
• 1 15oz/400ml can coconut milk
• 1 15oz/400g can diced tomatoes
• 1.5 cups dry red lentils
• 2–3 handfuls of chopped kale or spinach
• salt and pepper, to taste
• Garnish: chopped cilantro (fresh coriander) and/or sour cream

Prepareation

• In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
• Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.
• 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.
• Before serving, stir in the kale/spinach and garnish with cilantro and/or sour cream.