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RECIPE
21 INGREDIENTS7 STEPS45MIN

Creamy Spiced Coconut Lentil Soup

5.0
3 Ratings

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Kathleen is the Alaskan-born creative mind behind Produce on Parade.
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The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.
45MIN
Total Time

Produce on Parade

Kathleen is the Alaskan-born creative mind behind Produce on Parade.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 1/2 cups
Red Lentils
5 cups
Vegetable Broth
1 Tbsp
Coconut Oil
1/2 tsp
Curry Powder
1/2 tsp
Ground Cardamom
1/2 tsp
Ground Cinnamon
to taste
Crushed Red Pepper Flakes
1 pinch
Ground Nutmeg
1
Large  Yellow Onion , diced
1 Tbsp
Fresh Lemongrass Paste
or 2 Stalks Lemongrass
1 tsp
or Minced Ginger
1/2 Tbsp
Dried Thyme
1 clove
Garlic , minced
1 can
(15 fl oz)
Coconut Milk
1/2 bunch
Kale , chopped, de-stemmed
1
Lemon , juiced
1 Tbsp
Vegan Sugar
1/2 tsp
1/2 cup
Fresh Cilantro , chopped
to taste
Unsweetened Coconut Flakes

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Nutrition Per Serving

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CALORIES
389
FAT
20.4 g
PROTEIN
13.8 g
CARBS
41.7 g

Cooking Instructions

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Step 1
In a large soup pot, combine the Red Lentils (1 1/2 cup) and Vegetable Broth (5 cup), and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
Step 2
Meanwhile, heat Coconut Oil (1 tablespoon) over medium-low in a large saute pan. Add in the Ground Turmeric (3/4 teaspoon), Curry Powder (1/2 teaspoon), Ground Cardamom (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
Step 3
Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
Step 4
Add in Fresh Lemongrass Paste (1 tablespoon), Ginger Paste (1 teaspoon), Dried Thyme (2 teaspoon), and Garlic (1 clove).
Step 5
Continue to saute for another few minutes, then remove from heat. Add Coconut Milk (1 can) as well as cooked onions to the lentil mixture and stir.
Step 6
Add in Kale (1/2 bunch), Lemon (1), Vegan Sugar (1 tablespoon), and Kosher Salt (1/2 teaspoon). Cook for 5 minutes over low heat, or until kale is tender.
Step 7
Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).

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Nutrition Per Serving
Calories
389
% Daily Value*
Fat
20.4 g
26%
Saturated Fat
16.4 g
82%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
41.7 g
15%
Fiber
7.3 g
26%
Sugars
6.6 g
--
Protein
13.8 g
28%
Sodium
892.8 mg
39%
Vitamin D
--
--
Calcium
109.3 mg
8%
Iron
7.3 mg
41%
Potassium
590.9 mg
13%
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