Currried Lentil Soup
A quick, easy to make, and flavourful soup with grreen lentils, spinach, coconut milk and warming Indian spices.
Servings: 4
Calories: 471kcal
Equipment
- 5-6q Dutch oven
Ingredients
- 2 Tablespoon avocado oil
- 1 onion diced
- 2 ribs celery diced
- 2 cloves garlic crushed
- 1 inch fresh ginger minced
- 1 cup dried green lentils
- 5 cups vegetable or chicken broth
- 1 can coconut milk
- 1 Tablespoon garam masala
- 1 Tablespoon turmeric
- 4 packed cups baby spinach
Instructions
- Heat a Dutch oven or large soup pot to medium heat and add the avocado oil.
- When the oil is hot, add the onions, celery, garlic and ginger then season with sea salt and pepper.
- Let the veggies saute for 5 minutes or so - until the onion and celery are translucent and you can smell the ginger and garlic.
- Add the lentils, stock, coconut milk, garam masala and turmeric to the pot. Bring the contents to a brief boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes or unitl the lentils are tender.
- Remove the lid, turn off the heat and stir in the baby spinach until the leaves have just wilted.
- Serve with grilled naan bread.
Nutrition
Calories: 471kcal | Carbohydrates: 41g | Protein: 15g | Fat: 29g | Saturated Fat: 20g | Sodium: 1210mg | Potassium: 813mg | Fiber: 16g | Sugar: 5g | Vitamin A: 828IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 8mg