Ingredients
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1 large onion, chopped
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6 garlic cloves
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1 tablespoon ginger
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2 tablespoons olive oil
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4 teaspoons curry powder
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¼ teaspoon cayenne pepper
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1 13.5 oz. can unsweetened coconut milk
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1 cup red lentils
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2 medium potatoescut into 1 inch cubes
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2 teaspoons salt
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5 cups chicken (or vegetable) broth
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1 10 oz. package baby spinach
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1 15 oz. can crushed tomatoes
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squirt of lime
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Greek yogurt for serving
Summary
Ahhh our beloved fakes soupa! How many plates of this dish have we eaten over the years? Not enough! It’s tasty, healthy, and reminds us of home. It’s such a classic Greek dish, but we created it with a spin! Try our delicious recipe for Coconut Curry Lentil Soup. We like it, actually we love it, and we think you will too!
Steps
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1
Done
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Heat 2 tablespoons olive oil in large Dutch oven over medium. |
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2
Done
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Add onion and cook, stirring often, just until translucent, about 8 minutes. |
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3
Done
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Add garlic and stir until garlic is starting to turn golden, about 3-4 minutes. |
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4
Done
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Add 1 tablespoon ginger, 4 teaspoons curry powder and 1/4 teaspoon cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute. |
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5
Done
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Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, cubed potatoes, 2 teaspoons salt, 5 cups broth, and 15 oz. crushed tomatoes. |
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6
Done
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Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. |
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7
Done
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Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes, then add spinach and stir to combine. |
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8
Done
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Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season if needed. Ladle in bowls, and squeeze some lime and dollop with Greek yogurt. |
