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Coconut Curry Lentil Soup (Fakes)

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Ingredients

Adjust Servings:
1 large onion, chopped
6 garlic cloves
1 tablespoon ginger
2 tablespoons olive oil
4 teaspoons curry powder
¼ teaspoon cayenne pepper
1 13.5 oz. can unsweetened coconut milk
1 cup red lentils
2 medium potatoes cut into 1 inch cubes
2 teaspoons salt
5 cups chicken (or vegetable) broth
1 10 oz. package baby spinach
1 15 oz. can crushed tomatoes
squirt of lime
Greek yogurt for serving

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Coconut Curry Lentil Soup (Fakes)

Our new twist on a classic Greek dish

Features:
  • Spicy
  • Vegan
  • Vegetarian
Cuisine:
  • 40 minutes
  • Serves 4
  • Easy

Ingredients

Note

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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

1
Done

Heat 2 tablespoons olive oil in large Dutch oven over medium.

2
Done

Add onion and cook, stirring often, just until translucent, about 8 minutes.

3
Done

Add garlic and stir until garlic is starting to turn golden, about 3-4 minutes.

4
Done

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.

5
Done

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.

6
Done

Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer.

7
Done

Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes, then add spinach and stir to combine.

8
Done

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.

Greek Sisters

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