Today, I’m sharing another one of my favorite recipes using lentils, Coconut Curry Lentils with Kale and Potatoes. This soup was a combination of what I have in my fridge and pantry. The final result is a delicious thick and creamy soup with complex flavors, and without the use of any dairy, cream and heavy oils.
Coconut Curry Lentils with Kale and Potatoes
Not only is this a scrumptious soup, but it’s also loaded with nutrition especially in the form of antioxidants from the wonderfully powerful curry and turmeric spices and the lentils. In a nutshell, this soup contains high amounts of antioxidants, anti inflammatory compounds, vitamin C, vitamin B (B1, B6), vitamin K, iron, zinc, selenium, manganese, copper, magnesium, phosphorus, fiber, protein, and healthy fats.
Curry dishes are a great representation of the classic sweet and savory combination. The sweet spices found in most curry dishes such as cinnamon, cardamom, and clove pair well with the more savory spices such as turmeric, cumin, coriander, and bay leaf.
What exactly is curry? Curry is simply a dish containing spices and herbs, these can be a “wet” or “dry” texture.
Curry powder is a generic term for a spice blend containing ingredients such as turmeric, cumin, coriander, paprika, mustard seeds, cinnamon, red/black pepper, red chili, hot peppers, ginger, clove, cardamom, bay leaf, and fenugreek; in no specific ratio, recipe nor does it have to contain all of the above ingredients.
This is the precise reason I love curry so much, they’re are so many different types, flavor profiles ranging from sweet to hot, variations of heat, and depths of flavor. What’s also beautiful about playing with curries in the kitchen, is it can be built upon, layer by layer simply by adding more curry powder and even mixing several different curry blends together.
Hearty, comforting Curry Lentil Soup with sweet potatoes and kale. The perfectly satisfying plant-based meal.
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
1 Tablespoon coconut oil (or sub a neutral oil, such as avocado)
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon curry powder
1 tsp minced fresh ginger
2 cloves garlic
2 cup green lentils, thoroughly rinsed and drained
1 large sweet potato
1 large yellow potato
1 15oz can of coconut milk
Pinch sea salt + black pepper, plus more to taste
5-6 cups vegetable broth
4 cups chopped green or purple kale
Heat a large pot over medium heat. Once hot, add oil and slightly brown the ginger, garlic, cumin seed, coriander seed, and curry. Add in potatoes and season with a pinch of sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently.
Then add 5 cups vegetable broth and increase heat to medium-high, add lentils, stir, and cook for 25-30 minutes, uncovered, or until lentils and potatoes are tender.
Taste and adjust seasonings, adding coconut milk and kale in the last minutes of cooking time, more curry powder for intense curry flavor, or sea salt and pepper for more balance.
If the soup has thickened too much, add remaining 1 cup vegetable broth or water, stir, and cook until warmed through.
Have you tried curry before? What’s your favorite way to have curry? Share below! Also let us know if you like this recipe, rate it and be sure to tag us on Instagram @LiveSimplyNatural. I love seeing what you guys are cooking up in your kitchen :)