One-Pot Coconut Curry Lentil Soup

One-Pot Coconut Curry Lentil Soup Recipe photo by Taste of Home

Ingredients

• 1 package (16 ounces) dried lentils, rinsed
• 1 carton (32 ounces) vegetable broth
• 2 tablespoons curry powder
• 1 garlic clove, minced
• 2 cans (13.66 ounces each) coconut milk
• 1/2 teaspoon kosher salt
• Chopped green onions

Directions

1. Place lentils, broth, curry powder and garlic in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.

Can you freeze One-Pot Coconut Curry Lentil Soup?

Before adding green onions, freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Sprinkle with green onions.

Coconut Milk

A sweet milky white liquid high in oil derived from the meat of a mature coconut. It is not the naturally-occurring liquid found inside a coconut. In the United States, coconut milk is usually purchased in cans and used in both savory and sweet dishes originating from tropical or Asian cuisines.

Nutrition Facts

1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.