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3. Lentil Coconut Curry Soup

Lentil Coconut Curry Soup

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This Lentil Coconut Curry Soup is one of my favourite ways to warm up when the weather outside is cold and bleak, as it's full of nutrition and immensely satisfying, while also being very easy to make. For anyone new to eating pulses, red lentils are a great place to start, as they don't require hours of soaking and can be cooked straight away.

Red lentils are a type of legume and have one of the highest levels of protein amongst all legumes, therefore keeping your fuller for longer. They are also an excellent source of soluble fibre, which is beneficial for managing cholesterol levels; the fibre is converted into a gel like substance that absorbs LDL (the "bad cholesterol") before it can enter the bloodstream and cause cardiovascular disease.

Fortunately for us, this Lentil Coconut Curry Soup is one of the easiest and tastiest ways to increase our lentil intake. There is a gentle heat to the this soup, through the use of medium curry powder, but if you don't want any chill flavour, use mild curry powder, instead.

You also don't have to add cavolo nero to the soup, although doing so, and serving with bread on the side, makes this a completely meal with minimal effort, ideal for those days when you don't have time to spend hours in the kitchen cooking.

This soup can be prepared ahead of time and warmed through on the hob before serving. You can also make a double batch and freeze in individual portions for a quick meal later - just cool completely and store in an airtight container.

Here's what you'll need to make this Lentil Coconut Curry Soup:
(Click here to jump straight to the recipe)

1 Tbsp coconut oil
1 medium onion, chopped
2 cloves garlic, pressed
1 Tbsp freshly grated root ginger
2 Tbsp medium curry powder
2 Tbsp tomato paste
300g red lentils, rinsed and drained
1 400g tin of chopped tomatoes
1 L vegetable stock
1 400ml tin coconut milk
sea salt and freshly grated black pepper, to taste
100g cavolo nero leaves, rinsed and sliced (you can also use green kale)

And here's what you'll need to do:

• Gather all your ingredients, and prepare the onion, garlic, ginger and cavolo nero.

• Rinse the lentils thoroughly until the water runs clear.
• Heat the coconut oil in a large sauce pan over medium heat, and cook the onion for a few minutes until they begin to soften. Then add the garlic and ginger, and cook for one minute, until fragrant.

• Add the curry powder, and give it a stir. Then mix in the tomato paste, and cook for another minute.

• Add the chopped tomatoes, then the lentils, and stir everything together. Then add the stock and finally, the coconut milk.

• Stir until all the coconut cream is dissolved. Bring the pot to the boil over high heat, then cover, reduce heat, and boil gently for 20-25 minutes.

• Increase the heat to medium, remove the lid from the pan, and add the cavolo nero, cooking for about 2-3 minutes until soft.

• Season to your taste with sea salt and freshly ground black pepper, and serve with crusty bread or pita bread on the side.

Lentil Coconut Curry Soup

By Wendy | Serves 4

This vegan Lentil Coconut Curry Soup is nutritious, satisfying and the perfect thing to warm you on a cold day.

Prep Time: 15 minutes
Cook time: 30 minutes
Serves: 4
Course: Main, Soup
Cuisine: Modern European
Tags: Vegan Soup, Plant Based Protein

Ingredients

1 Tbsp coconut oil
1 medium onion, chopped
2 cloves garlic, pressed
1 Tbsp freshly grated root ginger
2 Tbsp medium curry powder
2 Tbsp tomato paste
300g red lentils, rinsed and drained
1 400g tin of chopped tomatoes
1 L vegetable stock
1 400ml tin coconut milk
sea salt and freshly grated black pepper, to taste
100g cavolo nero leaves, rinsed and sliced (you can also use green kale)

Method

1. Gather all your ingredients, and prepare the onion, garlic, ginger and cavolo nero.
2. Rinse the lentils thoroughly until the water runs clear.
3. Heat the coconut oil in a large sauce pan over medium heat, and cook the onion for a few minutes until they begin to soften. Then add the garlic and ginger, and cook for one minute, until fragrant.
4. Add the curry powder, and give it a stir. Then mix in the tomato paste, and cook for another minute.
5. Add the chopped tomatoes, then the lentils, and stir everything together. Then add the stock and finally, the coconut milk.
6. Stir until all the coconut cream is dissolved. Bring the pot to the boil over high heat, then cover, reduce heat, and boil gently for 20-25 minutes.
7. Increase the heat to medium, remove the lid from the pan, and add the cavolo nero, cooking for about 2-3 minutes until soft.
8. Season to your taste with sea salt and freshly ground black pepper, and serve with crusty bread or pita bread on the side.

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