COCONUT CURRY LENTIL SOUP

Prepare to embark on a culinary journey to the heart of Southeast Asia with our Coconut Curry Lentil Soup recipe! Bursting with the bold flavors of curry, fragrant coriander, and creamy coconut milk, this exotic soup is the perfect blend of comfort and adventure. With ingredients that are both wholesome and delicious, you'll find yourself making this soup over and over again. Get ready to elevate your soup game to a whole new level!

COCONUT CURRY LENTIL SOUP

Ingredients:

• 1 tablespoon vegetable oil
• 2 cups finely chopped onion
• 1 cup finely chopped carrot
• 1 cup finely chopped celery
• 3 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground coriander
• 8 cups low-sodium vegetable broth
• 2 cups dried green lentils, washed
• 1 can (13.6 oz.) low-fat coconut milk
• 2 tablespoons white wine vinegar
• 1 cup finely chopped spinach

Nutrition Facts:

Serving Size: 1
Servings Per Recipe: 8
Amount Per Serving

• Calories: 143
• Total Fat: 3.75g (5%)
• Saturated Fat: 0.9g (4%)
• Trans Fat: 1g
• Sodium: 280mg (11%)
• Total Carbohydrate: 25g (8%)
• Dietary Fiber: 4.3g (17%)
• Sugars: 12.7g
• Protein: 6.4g

Instructions:

Sauté Aromatics: In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onions, carrots, and celery. Sauté for about 10 minutes, or until the onions turn translucent. Then, add the minced garlic, curry powder, and ground coriander. Sauté the mixture for an additional 2 minutes until the spices become fragrant.

Simmer Lentils: Pour in the low-sodium vegetable broth and add the washed dried green lentils. Bring the mixture to a boil, then cover the pot, reduce the heat to medium-low, and let it simmer for about 35 minutes. This will allow the lentils to soften and absorb the flavors.

Blend and Add Creaminess: Once the lentils have cooked to perfection, remove the pot from the heat. Using a hand blender, carefully puree about a quarter of the soup. This step adds a heartier texture to the broth. Next, stir in the low-fat coconut milk and reheat the soup on low heat.

Season and Finish: Season the soup with 2 tablespoons of white wine vinegar, and add salt and pepper to taste. Just before serving, add the finely chopped spinach to the hot soup, allowing it to wilt beautifully.

Notes:
This hearty Coconut Curry Lentil Soup is substantial enough to serve as a main course. Pair it with a crusty loaf of bread and a fresh salad for a complete and satisfying meal.