# Coconut Curry Lentil Soup

[https://vegangela.com/2014/01/09/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.