Green Lentil Soup



While lentil soup is certainly a vegan staple, there are countless varieties that each have a unique blend of flavors.  This particular soup has a green curry base with garlic and ginger accents.  It is perfectly soothing served with a generous scoop of coconut yogurt on top.


The coconut milk or yogurt adds an unparalleled creaminess that counteracts the powerful spices; this creates a perfect balance of spice and richness.   As for the coconut haters out there, (how could you hate such a perfect food! )  you can use any alternative milk or yogurt, but if you aren’t allergic, I really recommend trying it as the coconut really adds the perfect touch to this soothing dish–it’s the “secret” ingredient that transforms the dish into something truly amazing. 


Green Curry Lentil Soup
  1. 2 cups green lentils
  2. 6 cups vegetable broth
  3. 2 cloves minced garlic
  4. 2 shallots, diced
  5. 1/2 tsp. turmeric
  6. 1/2 tsp. green curry paste
  7. 1/2 tbsp. cumin
  8. 1 tbsp. cilantro
  9. 1 tbsp. curry powder
  10. 1 chopped zucchini
  11. 2 chopped tomatoes
  12. 2 peeled and chopped big carrots
  13. 1 chopped red or green pepper
  14. 1 cup coconut milk or yogurt
  1. Prepare ingredients. Add vegetable broth to a large pot and bring to a boil, add lentils and spices and turn down to medium heat. Let lentils cook for about 40 minutes or until soft. Add in chopped veggies and cook for around 20 minutes. Let soup cool and swirl in coconut milk and additional cilantro. The soup is great served over rice or with warm corn tortillas.
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