Spicy Coconut Curry Lentil Soup

Spicy Coconut Curry Lentil Soup

Prep Time: 15 Min
Cook Time: 35 Min

Yields: 3+

What You Need

• 1 Tbsp. Coconut Oil
• 2 Tbsp. EVOO
• 3 cloves Garlic, crushed & minced
• 2 Red Thai Chilis
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Ginger (from the jar)
• 1 Red Onion, finely diced
• 1 Large Carrot, peeled & finely diced
• 1 Red Bell Pepper, finely diced
• 6 + 2 Tsp. Vegan Red Curry Paste 
• 1 1/4 C Split Red Lentils, rinsed
• 3 C PC Brand Plant-Based Chik'n Broth
• 400ml Full Fat Coconut Milk
• Himalayan Salt & Cracked Pepper
• GARNISH - Thinly Sliced Red Onion, Fresh Cilantro, Cream, Chilis, Lime

Directions

• Begin heating the coconut oil, EVOO, pepper flakes, garlic, ginger, and chilis, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle together for about 30 + seconds before adding the onion, pepper, and carrot. Season with a good pinch of both salt & pepper, stir, and cook those veggies about 7 minutes.
• Make a well in the center of the pot and drop in the 6 tsp. curry paste. Let it sizzle in the center for a minute or so before stirring it in to the veggies, seasoning with another good pinch of salt, and continuing to cook for another 4 - 5 minutes, stirring as needed. Add the lentils and another good pinch of salt. Stir and continue to cook for another 3 minutes. Pour in the broth and coconut milk and bring your soup to a boil. Once boiled, add 1/4 tsp. salt along with the last 2 tsp. curry paste & reduce the heat to a simmer.​

​

• Cover with a tilted lid and simmer 20 minutes, or until lentils are soft and fully cooked. Use an immersion blender to pulse the soup a few times. You don't want it fully blended, but blending some of it will intensify the flavours and make the soup a bit creamier versus chunkier.
• Taste and adjust salt if desired. Garnish your bowls with onion, fresh cilantro, lime, & additional chilis if you like it nice and spicy. ENJOY!

HAPPY VEG