Prep: 10 min. Cook: 25.
8 servings (2 quarts)
This curry soup might be vegan, but it’s still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California
One-Pot Coconut Curry Lentil Soup Recipe photo by Taste of Home
1 package (16 ounces) dried lentils, rinsed1 carton (32 ounces) vegetable broth2 tablespoons curry powder1 garlic clove, minced2 cans (13.66 ounces each) coconut milk1/2 teaspoon kosher saltChopped green onions
Place lentils, broth, curry powder and garlic in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.
Can you freeze One-Pot Coconut Curry Lentil Soup?
Before adding green onions, freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Sprinkle with green onions.
A sweet milky white liquid high in oil derived from the meat of a mature coconut. It is not the naturally-occurring liquid found inside a coconut. In the United States, coconut milk is usually purchased in cans and used in both savory and sweet dishes originating from tropical or Asian cuisines.
1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.