1-Pot Coconut Lentil Vegetable Soup
Servings servings
Calories 283 kcal
Ingredients
- 2 tablespoons coconut oil (or substitute other vegetable oil)
- 1 cup leeks, finely chopped
- 2 tablespoons jalapeno, diced
- 2 teaspoons Thai red curry paste (if using Thai Kitchen brand, use 2 tablespoons)
- 1 tablespoon ginger powder
- 1 cup carrots, diced
- 1 1/3 cup red lentils (Follow package directions for preparing - usually you just need to rinse them with cold water and pick out any random stones.)
- 1 cup potatoes, diced
- 1 cup shelled edamame beans (we used frozen)
- water (3 to 5 cups) (less water equals thicker soup)
- 1 1/2 cup coconut milk
- salt
- 1/2 cup orange juice
- 1/8 teaspoon grated orange rind
Optionally, to Serve
- orange slices
- crushed pistachios
Instructions
- In a large soup pot, heat the coconut oil. Add the jalapenos and leeks and saute for about 5 minutes.
- Add the red curry paste, ginger powder, and carrots, and saute for another 5 minutes. Add a bit of water if the mixture gets too dry.
- Add in the lentils, water, potatoes, and edamame. Bring to a boil and then reduce to a simmer. Cook for about 20 minutes, until potatoes and lentils are tender.
- Stir in the coconut milk and orange juice and rind, if using. Taste and add salt.
- Simmer until heated through. You can leave simmering for longer if you want to intensify the flavours.
- Serve garnished with orange slices and pistachios.
Notes
Storage and Reheating
This will keep well in the fridge for 3-4 days. Reheat over low heat, adding water or orange juice to thin it if desired.Using Other Types of Lentils
I have only tested this with red lentils, but yellow/orange lentils may work as well. Check the package directions to be sure. You need a lentil that doesn't require any pre-cooking/soaking.Nutritional Information
Nutritional information is an estimate only and does not include garnishes.Nutrition
Calories: 283kcal | Carbohydrates: 30g | Protein: 12g | Fat: 14g | Saturated Fat: 11g | Sodium: 25mg | Potassium: 692mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3138IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 5mg