Lentil soup

This coconut-curry soup is very flavorful, simple and healthy. That soup will not only bring an exotic twist to a cold winter day, but it might also help boost your immune system thanks to the benefit of the curry powder. This recipe makes a lot of soup so it will last you for a while. You can keep it up to 5 days in the refrigerator in an airtight container or you can freeze it for up to 1 month. Let me know what you think of it in the comment box below. You can also tag me (@vic.r_c. ) on Instagram.

Thanks and Enjoy!

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Coconut-Curry Soup
Coconut-Curry Soup
Votes: 0
Rating: 0
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Servings Prep Time Cook Time
8cups 10minutes 40minutes
Servings Prep Time
8cups 10minutes
Cook Time
40minutes
Ingredients
  • 1 can (540 ml) lentils
  • 4 cups vegetable broth
  • 1 can (400ml) coconut milk
  • 3 parsnips peeled and cubed (can sub with carrots)
  • 1 red onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 red thai pepper (or pepper flakes to taste)
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/2 cup chopped cilantro (optional)
  • 1 tbsp yellow curry powder
  • salt & pepper to taste
  • 2 tbsp coconut oil
Servings: cups
Units:
Ingredients
  • 1 can (540 ml) lentils
  • 4 cups vegetable broth
  • 1 can (400ml) coconut milk
  • 3 parsnips peeled and cubed (can sub with carrots)
  • 1 red onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 1 red thai pepper (or pepper flakes to taste)
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/2 cup chopped cilantro (optional)
  • 1 tbsp yellow curry powder
  • salt & pepper to taste
  • 2 tbsp coconut oil
Servings: cups
Units:
Instructions
  1. In a large pot, melt coconut oil over medium heat.
  2. Add parsnips (or carrots), onion, garlic, ginger and cook for 1 minute, stirring constantly so it does not burn.
  3. Add in the lentils and the red chili pepper (leave seeds for spicier taste/ remove seeds for milder taste). Cook for another 30 seconds.
  4. Add the vegetable broth, the coconut milk and the remaining spices/herbs. Stir and bring to a boil over medium heat.
  5. Once boiling, reduce heat to low and let the soup simmer for 30 minutes, stirring occasionally.
  6. Serve hot with additional cilantro (optional)
Recipe Notes

*1 serving = 1 cup of soup

Nutrition Facts
Coconut-Curry Soup
Amount Per Serving
Calories 230 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 596mg 25%
Potassium 158mg 5%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 4g
Protein 6g 12%
Vitamin A 6%
Vitamin C 10%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.