Coconut Curry Lentil Soup (Vegan, Gluten-Free)

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This coconut curry lentil soup is a real reviver – soothing, comforting and satisfying. A reminder how a hearty soup can be. The lentil soup is seasoned with Indian spices and finished off with coconut milk, fresh lime juice and fresh basil. Enjoy as a starter or as a full-on gluten-free meal with gluten-free crusty artisan rolls

Ingredients

  • 2 1/2 cups dried green lentils, soak in water overnight *see note
  • 2 Tbsp. Coconut oil
  • 1 large onion, chopped
  • 1 bell pepper, red or yellow, sliced
  • 2 garlic cloves, chopped
  • 1 Tbsp. Fresh minced ginger
  • 1 Tbsp. GF curry powder
  • 1 Tbsp. GF dried basil
  • 1 tsp. GF garam masala
  • 1 tsp. GF ground cumin
  • 2 GF bay leaves
  • Hot chili pepper to taste (optional)
  • 2 Tbsp. Pure tomato paste
  • 3 carrots, diced
  • 4 cups GF vegetable broth + 1 cup water
  • 1 medium zucchini with skin, diced
  • 2 tsp. Pure sea salt or to taste
  • 13.5 oz. can coconut milk
  • Fresh limes and fresh basil for serving
  • *lentils do not have to be soaked, but it shortens the cooking time. Be sure to season with salt after cooking; if salt is added before, the lentils will become tough
  • Instructions

  • Sauté onions and peppers in coconut oil over medium heat for 5 minutes
  • Stir in garlic, curry powder, basil, garam masala, cumin, bay leaves and hot chili pepper until combined
  • Add tomato paste and carrots and stir to combine. Add lentils, broth and water and bring to boil. Cover and cook over medium-low heat for 20 - 25 minutes, until lentils are tender but not mushy
  • Add zucchini, salt and coconut milk, bring to boil. Remove from the heat and cover. If the soup is too thick, add a little more broth or water
  • To serve transfer into serving bowls and add fresh basil and a generous squirt of lime juice


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