Description
This restorative plant-based soup is a sanctuary in a bowl, perfect for a quick and nourishnig meal. Earthy red lentils simmer with fragrant curry powder, turmeric, and silky coconut milk to create a naturally creamy, anti-inflammatory, and deeply satisfying dish that is ready in under thirty minutes. It is a wholesome, budget-friendly, and inclusive recipe that feels like a true luxury after a hectic day.
Ingredients
1 tsp. coconut oil
1 small sweet onion, finely diced
4 cloves garlic, minced
1 tsp. ground turmeric
1 1/2 tsp. mild or medium curry powder
1 tsp. salt
5 cups vegetable broth
1 can petite diced tomatoes, drained
1 cup red lentils, rinsed
1 can coconut milk (13.5 oz)
2 cups fresh kale, chopped
Fresh cilantro for garnish
Instructions
Heat coconut oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the garlic, turmeric, curry powder, and salt, cooking for 1 minute until fragrant.
Add the rinsed red lentils, diced tomatoes, and vegetable broth.
Bring to a boil, then reduce heat and simmer partially covered for 15-20 minutes until lentils are tender.
Stir in the coconut milk and chopped kale, cooking for 2-3 minutes until the kale is wilted.
Serve hot, garnished generously with fresh cilantro.
Notes
Red lentils break down quickly, which provides a natural creamy thickness without needing dairy. You can adjust the spice level by using a hot curry powder if preferred. Store leftovers in an airtight container in the refrigerator for up to 4 days.