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Coconut lentil soup with kale & ginger

Prep Time 5 minutes
Cook Time 25 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 2-3 carrots, chopped
  • 2-3 cloves of garlic, minced
  • 1 tbsp chopped ginger
  • 1 tbsp curry powder
  • 1 tbsp red curry paste
  • 1 cup red lentils, rinsed
  • 3 cups good quality bone broth
  • 1 cup full fat coconut mlik
  • 1 head of kale, stems removed and chopped finely
  • 1 lime
  • 1 handful cilantro, chopped
  • salt/pepper to tasted
  • 1 can chickpeas (drained and rinsed) I like the brand Jovial

Instructions

  • in a large dutch oven, over medium heat, add the olive oil and onion. Cook until translucent (2-3 minutes)
  • add garlic. cook for an additional minute until fragrant. Add the curry powder and paste. Stir well to incorporate and cook just until fragrant (30 second to a minute)
  • Add the chopped carrots, beans and rinsed lentils. Stir to coat with the seasoning and spices. Add a generous amount of salt and fresh cracked pepper.
  • Add the bone broth, stir and bring to a simmer. Cook (with lid off) for 15-20 nninutes until lentils and carrots are tender (but not mushy). Taste and adjust seasoning.
  • Add the coconut milk, chopped kale (it will look like a lot, but it wilts down), and the juice of one (or two) limes.
  • Cook for a minute or two until kale is tender. Taste and adjust seasoning.
  • To serve, add a sprinkle of cilantro and lime and enjoy!