Coconut Curry Lentil Soup [Bulkbites.com]

• Servings: 4
• Time: 5 minutes

Quick and easy vegan recipe

Nutrition

• calories: 456
• protein: 23
• carbs: 66
• fat: 12
• saturated fat: 9.87
• polyunsaturated fat: 0.29
• monounsaturated fat: 0.77
• cholesterol: 0
• sodium: 954
• potassium: 281
• dietary fiber: 15.68
• sugars: 6.31
• vitamin a: 21
• vitamin c: 755
• calcium: 7527
• iron: 1314
• magnesium: 0
• complex carbs: 44.01
• other fats: 1.07

Ingredients

• 1 tbsp Oil, coconut
• 1 cup, chopped Onions, raw
• 2 1 tsp Minced garlic
• 3 tsp Fresh ginger
• 2 tbsp Tomato products, canned, paste, without salt added
• 2 tbsp Spices, curry powder
• 0.5 tbsp Spices, pepper, red or cayenne
• 4 cup SWANSON BROTH, Vegetable Broth
• 1 Can Coconut milk
• 3.5 1/2 cup Diced tomatoes, undrained
• 6 serving Goya Red Lentils
• 2 tbsp Thai red curry paste

Instructions

• In stockpot heat coconut oil over med. Saute onion, garlic and ginger, until the onion is translucent.
• Add tomato paste, curry powder, curry paste, and red pepper flakes and cook until fragrant
• Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil, then simmer on low for 20-30 min or until lentils are soft and tender.