This gingery coconut lentil soup is a warm, feel-good winter soup that is as healthy as it is delicious. Enjoy Thai-style flavors with creamy coconut milk, ginger, and garlic. It's so rich and delicious that you might be tricked into thinking that there is curry paste in here, but the decadent flavor is all from wholesome ingredients!
Ingredients
2tablespoonscoconut oil
1mediumonion, minced
¼ cupfinely minced ginger, packed
2red bell peppers, chopped small
4clovesgarlic, minced
8cupsstock, chicken or vegetable
2cupsdried beluga lentils
214-ouncecans coconut milk
¼cupalmond butter
5stalkscurly kale, stem removed and leaves torn into pieces
Sea salt and pepper, to taste
Instructions
Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until transparent, about 3-4 minutes. Add the ginger, bell peppers, and garlic and cook until the peppers are soft, about 5 minutes.
2 tablespoons coconut oil, 1 medium onion, ¼ cup finely minced ginger, 2 red bell peppers, 4 cloves garlic
Add the stock and beluga lentils to the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer gently until the lentils are soft, about 25 minutes.
8 cups stock, 2 cups dried beluga lentils
Add the coconut milk and almond butter the pot and heat through. Use your blender or immersion blender to puree half of the soup.
2 14-ounce cans coconut milk, ¼ cup almond butter
Stir in the kale and then season to taste with salt and pepper. Serve with a swirl of coconut milk on top, if you'd like.