Description
A delicious and nutritious coconut curry lentil soup made with fresh vegetables and spices.
Ingredients
Scale
- 2 cups chopped cabbage
- 1 cup red lentils, rinsed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk, unsweetened
- 2 tbsp curry powder
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach
Instructions
- Sauté onions in a splash of oil over medium heat until golden brown (about 5 minutes).
- Add minced garlic and grated ginger; cook until fragrant (2 minutes).
- Stir in curry powder and cook for about 5 minutes until slightly softened.
- Pour in rinsed lentils, vegetable broth, and coconut milk; bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are tender.
- Stir in spinach; cook for an additional 5 minutes until wilted.
- Serve warm over rice or enjoy alone.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Feel free to adjust the spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup