This Coconut Curry Lentil Soup is as visually appealing as it is flavorful. The vibrant colors of the sweet potatoes and kale against the creamy coconut base make for an Instagram-worthy bowl. This soup is not only a feast for the eyes but also a nutritional delight, packed with protein and hearty enough to keep you full. Perfect for chilly evenings or when you're craving something warming and exotic, this dish is sure to become a household favorite. Made easily within 45 minutes, it’s ideal for busy weeknights or a cozy weekend meal.
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 cup red lentils
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth
- 1 medium sweet potato, peeled and diced
- 2 cups kale, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- Cilantro for for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, 1-2 minutes.
- Add the curry powder, turmeric, and cumin, stirring to coat the onions.
- Add the diced sweet potato and cook for 2-3 minutes.
- Pour in the vegetable broth and coconut milk, bring to a boil.
- Add the red lentils, reduce heat and simmer for 25-30 minutes until lentils and sweet potato are tender.
- Add the chopped kale, salt, and pepper, simmer for an additional 5 minutes.
- Stir in the lime juice.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 12g | Fat: 15g | Sucre: 6g