Green Curry Lentil Soup
Ingredients
The soup base
-
2
Tbsp.
virgin coconut oil
-
1
small
onion, chopped
-
2
cloves
garlic, finely chopped
-
1
inch
piece peeled ginger, finely chopped
-
1
tsp.
kosher salt
-
¼
cup
Thai green curry paste
-
1
medium
sweet potato, peeled and cut into ½" cubes
-
¾
cup
brown or green lentils
-
4
cups
low-sodium chicken or vegetable broth
-
1
13.5-oz.
can unsweetened coconut milk
-
4
cups
baby spinach leaves
-
½
tsp.
fish sauce
For serving
-
1
small handful
cilantro leaves with tender stems
-
to taste
lime wedges
Instructions
- Heat coconut oil in a large saucepan over medium heat.
- Add chopped onion, garlic, and ginger; season with salt and cook until the onion is translucent.
- Stir in Thai green curry paste and cook until fragrant.
- Add sweet potato and lentils, then pour in the broth and bring to a boil.
- Reduce heat and simmer until sweet potatoes are tender and lentils are cooked.
- Stir in coconut milk and return to a simmer.
- Add spinach and fish sauce, cooking until spinach wilts.
- Serve soup in bowls, topped with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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