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Coconut Curry Lentil Soup Photo

Coconut Curry Lentil Soup Recipe

Joli Selten-Forbes
Coconut Curry Lentil Soup is a vegetarian, gluten free dream! Lunch, dinner, or shoveled in by the spoonful at naptime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Gluten Free
Servings 6
Calories 342 kcal

Ingredients
  

  • 4 cloves Garlic chopped chunky
  • 1 White Onion small, chopped
  • 1/2 cup Rainbow Radishes
  • 1/2 cup Fingerling Potatoes chopped
  • 1 cup Celery
  • 1/2 cup Carrot chopped
  • 2 teaspoons Ghee
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Cumin
  • 2 teaspoons Curry Powder
  • 2 pinches red hawaiian sea salt
  • 1 teaspoon Turmeric
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Crushed Red Pepper
  • Lemon Juice fresh, to taste
  • 13 ounces Cream of Coconut 1 can
  • 1 package Steamed Lentils 17.6 oz
  • 2 tablespoons Sour Cream
  • Organic Blue Agave Sweetener to taste

Instructions
 

  • Chop all veggies, keep ‘em separate from one another and set aside.
  • Heat ghee in caste iron skillet on medium heat.
  • Throw in onion, celery and ½ of the garlic and sauté until onion is tender (about 7 minutes).
  • Add 1/2 of the can of coconut cream and rest of veggies, turn down heat to a low simmer and cover (open and stir regularly… you don’t wanna burn the cream) for another 7 minutes.
  • Add the lentils and stir.
  • Add the sour cream and agave to taste
  • Serve atop microwave spaghetti squash or your favorite rice.

Nutrition

Calories: 342kcalCarbohydrates: 22gProtein: 10gFat: 22gSaturated Fat: 18gSodium: 192mgFiber: 8gSugar: 3g
Keyword Curry, Freezer Meals, Gluten Free, Lentils, Sauteed, Spaghetti Squash, Vegetables, Vegetarian
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