CURRY LENTIL SOUP

When the weather is getting colder and colder, the thought of soup can really warmed up your body and soul 🙂
I got this wonderful soup recipe from a friend, Shari Roberts. I’m glad you share it with me Shari, because not only it is easy, it is so tasty. Not to mention what the soup offers us in terms of macronutrients, the carbs, the protein, the fiber, etc. The burst of flavors from the curry, cilantro, limes, peppers and the coconut milk is simply wonderful. This soup is suitable for vegetarian too.

CURRY LENTIL SOUP

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Ingredients

• ▢ 1 Tbsp olive oil
• ▢ 2 ½ C diced onions
• ▢ 3 cloves minced garlic
• ▢ 2 ½ minced fresh ginger
• ▢ 2 ½ tsp curry powder
• ▢ 1 jalapeno pepper-diced more if you like more heat
• ▢ 2 carrots sliced
• ▢ 1 bell pepper diced
• ▢ 2 sweet potatoes peeled & diced
• ▢ ½ can coconut milk
• ▢ 1 ¼ c lentils
• ▢ 5 c vegetable stock
• ▢ 2 ½ Tbsp lime juice
• ▢ ¼ c chopped cilantro

Instructions

 

• In a pot, saute onion, ginger & garlic in olive oil for 10 minutes
• Add curry powder, jalapeno, carrots, bell peppers & yams, saute for 10 minutes. Add coconut milk, lentils & vegetable stock, simmer until lentils are done & yams are tender about 20 -30 minutes. Stir in lime juice & cilantro. Add salt to taste

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