Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Coconut Curry Lentil Soup

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Coconut Curry Lentil Soup

Article excerpt

Soup is an easy way to turn inexpensive ingredients into a filling meal for the whole family. I tasted this Indian-spiced soup during a Saturday sample-day visit to Whole Foods, and I liked it so much that I got the young guy serving it to write down the ingredients.

Both gluten-free and high in fiber, the soup gets its protein from dry red lentils, a tiny humble-looking legume that becomes creamy and salmon pink when simmered in broth. I added spinach, but you could also use chopped or shredded chard or kale. It's terrific with hot crusty bread for dipping.

Note: No one wants to chip a tooth, so before cooking, rinse lentils under running water and pick through them to remove any bits of stone that may have gotten mixed in.

1 tablespoon coconut or olive oil

1 large onion, chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons tomato paste

2 tablespoons curry powder

teaspoon red pepper flakes (or more to taste)

4 cups vegetable broth

1 can coconut milk

15-ounce can diced tomatoes

1 cups dry petite red lentils, rinsed and sorted

2 to 3 handfuls chopped spinach, kale or other green

Salt and pepper to taste

Chopped cilantro, chopped green onion and/or vegan sour cream for garnish

In stockpot, heat coconut oil over medium heat and stir-fry onion, garlic and ginger a couple of minutes until onion is translucent. …

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