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Red Lentil Coconut-Curry Soup

Part of staying healthy is fueling our body with good nutrition.  After all, if our body doesn’t get the fuel it needs, it not only doesn’t function at it’s best, it actually starts to break down.  Frequently, people ask me about what I eat and my thoughts on nutrition.  (Disclaimer: I do not have any formal training in nutrition or nutrition counseling.  My knowledge comes from experience and research motivated by personal interest.)  As with most things, different ideas work for different people.  But, the bottom line is that we should try to maximize whole foods in our diets (by this I mean, organic veggies, fruits, meats, things that generally don’t come with a bar code or a long list of ingredients) while minimizing processed foods.

A good friend of mine gave me this recipe and I love it.  Even my friend that doesn’t like the taste of coconut loves it.  You can serve as soup or over brown rice for a hearty meal.  Mine tends to be on the thicker side, but you could thin it more by adding more water or broth.  Freeze extra portions for a later date!

Red Lentil Coconut-Curry Soup

1 tablespoon coconut oil (or another type)
1 onion, peeled and chopped
few cloves garlic, minced
1 tablespoon minced ginger
1 large or 2 small carrots, chopped
1-3 teaspoons curry powder (depends on my whim)
Cayenne powder to taste
1 sweet potato (peeled and chopped)
2 cups dried red lentils
6 cups vegetable stock (or water)
1 can coconut milk
1 bunch kale, chopped
1/2 cup fresh cilantro, minced
Lemon juice from 1 lemon
salt and pepper to taste

Heat oil in a large soup pot. Add onion, garlic, ginger, and carrots and sauté for a few minutes.  Add curry powder and cayenne and cook for one minute. Add sweet potato, lentils, stock and bring to a boil.  Reduce heat and simmer for 25 minutes or until lentils are tender.  Stir in coconut milk, lemon juice, kale and cilantro and heat until kale is tender. Add salt and pepper to taste. If you like more heat, top with Siracha.


January 24, 2015 0 Comments