Kale & Lentil Coconut Soup

Kale & Lentil Coconut Soup with a touch of spice makes for a rich soup to keep you warm during the cold, winter months. If desired, you can substitute for chicken broth and you can still make this recipe if you don’t have curry paste but have the other seasonings.

Ingredients

Serves: 4-5 Time: 35 minutes

Kale & Lentil Coconut Soup

• 2 garlic cloves, peeled & minced
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1-2 celery stalks, small dice
• 15 oz lite coconut milk*
• 4 cups vegetable broth
• 1 cup red or yellow lentils
• 2 cups kale, rinsed & stems removed
• 1 Tbs red curry paste
• 2 Tbs curry paste
• 1 tsp black pepper
• Optional: 1/4 tsp thai chili powder
• 1/2 tsp cumin

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables.
2. Then, in a medium stovetop pot, set heat to high.
3. Add in the onion, garlic, celery, and carrot and curry paste. Cook together for 5-7 minutes, adding a splash of vegetable broth halfway through.
4. Then, add in the seasonings and lentils, cooking for another 2 minutes.
5. Next, add the coconut milk and remaining vegetable broth.
6. Bring the soup to a boil, then reduce heat to low, cover the pot and allow it to simmer for 20-25 minutes or until lentils are fully cooked.
7. Add in the kale toward the last five minutes of cooking, allowing it to wilt slightly.
8. Serve hot and enjoy!

Store leftovers in the refrigerator for up to 3-4 days or freeze leftovers for up to 3 months.

Nutrition Information

*the following information does not calculate the reduced fat of “lite” coconut milk, in which the fat per serving is 4g

Nutrition Disclaimer

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