Hearty, nutricious and utterly delicious Coconut Curry Lentil Soup perfect to warm you up on cold winter nights!
Per la ricetta in ITALIANO, clicca QUI!
Ok, after this one I promise I’ll stop, and I promise I will post a pasta dish. I haven’t shared with you any pastas for a while now…what kind of Italian am I???
Thing is, it has been quite cold here in Shanghai recently and seriously soups is all I feel like eating…but I will work on that, plus we need to start getting ready for Thanksgiving folks. What are your plans? Are you going to do all the cooking? Dining at friend’s? Going to a restaurant? Ordering in?
Let me know what you will be up to next Thursday and if there is anything special you are going to make.
Ingredients (serves 2):
- 1 can lentils (240 g drained product)
- 1/2 medium carrot
- 1/2 small onion
- 1/2 medium potato
- 1/2 big, ripe tomato
- 5-6 fresh mint leaves
- 1 can coconut milk
- 1 tsp salt
- 1 tbsp curry powder
- 1 tbsp fresh ginger
- 2 tbsp coconut oil
First thing first, dice up the onion
then dice the carrot
and peel off and slice up the ginger
In a sauce pan heat up coconut oil and onion, then squeeze in the ginger using a garlic press
Saute’ until onion is soft then add the curry powder
and stir around for a minute. Next up, add the veggies, salt
stir, then rinse and drain the lentils
add them to the sauce pan.
pour in the coconut oil
Cover with a lid and let simmer for about 30 – 40 min.
When veggies are cooked, using an immersion blender, pulse it in a couple of times, just to give the soup an extra creamy texture. NOTE: you don’t want to pure’ the whole thing, just some of the veggies.
Add minced fresh mint leaves and ladle soup into serving bowls
Enjoy nice and warm.
Serve hot with a side of steamed rice if you fancy or some crutons or a sprinkle of mixed seeds.
If you make this recipe, tag me on IG @the_fit_mediterranean!