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Curry Lentils with Coconut
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Green Coconut Curry Lentil Soup

This amazing Green Coconut Curry Lentil Soup is an easy vegan dinner idea that makes amazing leftovers. Great for meal prep, healthy, hearty and so tasty!
Course Soup
Cuisine American
Keyword green curry, lentil soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 199kcal

Ingredients

  • 1 tablespoon olive oil
  • ½ an onion , diced
  • 2 garlic cloves , minced
  • 2 cups cauliflower florets
  • 2 cups cubed sweet potato (about 1 large)
  • 2 cups cubed eggplant (about 1 small)
  • 1 tablespoon fresh ginger , grated
  • 1 tablespoon fresh turmeric , grated
  • Pinch of salt & pepper
  • 3 tablespoons green curry paste
  • 1 cup green lentils
  • 1 can full-fat coconut milk
  • 1 can lite coconut milk (or full-fat)
  • 2 cups water + more as needed
  • 2 - 3 cups spinach or green kale
  • Cilantro + hot peppers to garnish

Instructions

  • Heat the oil in a large stockpot or dutch oven. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes.
  • Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 - 2 minutes.
  • Add all of the liquid into the pot and stir to combine. Bring the soup to a boil, then cover and reduce to simmer. Cook for 30 - 40 minutes until the lentils have cooked and the sweet potato is fork tender. Add more water if needed.
  • Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings!

Video

Nutrition

Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 33g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 711mg | Fiber: 13g | Sugar: 5g | Vitamin A: 8889IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 4mg