Name: One-Pot Curried Lentil Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil ((or sub a neutral oil, such as avocado)); 1 cup diced yellow or white onion; 1 tsp minced fresh ginger; 2 medium whole carrots ((peeled and chopped)); 1 pinch sea salt ((plus more to taste)); 1 pinch black pepper ((plus more to taste)); 4 cloves garlic, minced ((yields ~2 tbsp as original recipe is written)); 3 cups diced potatoes ((I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)); 1.5 tbsp curry powder; 5 cups vegetable broth ((or store-bought- I like Imagine brand)); 1 cup green lentils ((thoroughly rinsed and drained)); 1 tbsp coconut sugar ((optional // plus more to taste)); 4 cups chopped green or purple kale; null null Fresh chopped cilantro; null null Lemon juice; null null Bread; null null Flatbread

Instructions

Show units in method

1

Heat a large pot over medium heat. Once hot, add coconut oil (1 tbsp), diced yellow or white onion (1 cup), minced fresh ginger (1 tsp), and whole carrots (2 medium). Season with a sea salt (1 pinch) and black pepper (1 pinch) and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
2

Add garlic, minced (4 cloves) and diced potatoes (3 cups) and stir. Cook for 3-4 minutes to brown slightly, then add curry powder (1.5 tbsp). Stir to coat. Cook 2 minutes more.
3

Add vegetable broth (5 cups) and increase heat to medium-high. Once at a low boil, add green lentils (1 cup), stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
4

Taste and adjust seasonings, adding coconut sugar (1 tbsp) (optional) for a little sweetness, more curry powder for intense curry flavor, or sea salt and black pepper for more balance. I added more of each.
5

If the soup has thickened too much, add remaining vegetable broth (up to vegetable broth (1 cup)), stir, and cook until warmed through.
6

In the last few minutes of cooking, add the chopped green or purple kale (4 cups) and cover to steam until tender but still vibrant green - about 2-3 minutes.
7

Serve immediately as is or with [Fresh chopped cilantro] and [Lemon juice] (optional). This would also go well with vegan bread or flatbread! Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.