Coconut Curry Lentil Soup (Vegan, Gluten-Free)
This sweet, colourful and aromatic variation on the traditional recipe for lentil soup adds a deliciously layered flavour profile.
Servings 8
Calories 676kcal
Ingredients
- 2 tbsp olive oil
- 1 tbsp fresh ginger grated
- 1 large onion chopped
- 4 garlic cloves minced or pressed
- 2 cups sweet potatoes about 1 medium-sized potatoes, peeled and 1 1/2" cubed
- 1.5 cups dried brown lentils
- 2 13.5 oz cans coconut milk
- 6 cups vegetable broth
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 3 tbsp yellow curry powder
- 4 cups packed fresh spinach
- 1 ½ cups canned corn
- 1 tsp salt to taste
For Serving:
- Cayenne pepper
- Pepper to taste
- Coriander
- Green onion
- Dash of lime juice
Instructions
- In a large soup pot, heat olive oil over medium-low heat. Add onions, garlic and ginger constantly stirring and sauté for about 2-3 minutes. Then add the sweet potatoes and continue cooking for another 5 minutes.
- Deglaze the pot with about a cup of the vegetable broth until it starts to simmer.
- Add the rest of the broth along with the coconut milk, lentils, curry powder, and cinnamon stick and cover. Bring up the temperature to medium-high till you have a simmer and then bring it back down to medium-low. Simmer for about 20-30 minutes or until lentils and sweet potatoes are tender.
- Once vegetables are ready, remove from heat and stir in corn and spinach then salt to taste.
- To serve, squeeze in a wedge of lime, top with coriander, green onion, and freshly ground pepper. Enjoy!
