Lentil Masala Soup
by Tanvi Parikh
Macros
- Total calories
- 391
- Protein
- 17 g
- Carbs
- 50 g
- Fat
- 14 g
- Fiber
- 11 g
- Sugar
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 1308 mg
- Potassium
- 804 mg
- Vitamin A
- 2557 IU
- Vitamin C
- 42 mg
- Calcium
- 118 mg
- Iron
- 6 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 14 mg
- Zinc
- 0 mg
Serves 4
Ingredients
- 1½ tsp Coconut Oil
- ½ cup Red Onion (finely diced)
- 4 Garlic (cloves, minced)
- 1 tsp Turmeric
- 1 tbsp Garam Masala
- 1 tsp Sea Salt
- 1 cup Cilantro (finely diced)
- 4 cup Vegetable Broth
- 3 cup Diced Tomatoes
- 1 cup Dry Red Lentils
- 1 cup Canned Coconut Milk (full fat)
- 4 cup Kale Leaves (finely sliced)
Steps
Heat coconut oil in a large stock pot over medium heat. Add the onions and saute for about 4 minutes or until translucent. Add in the minced garlic. Saute for another minute.
Add in the turmeric, garam masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer.
Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to two months.
- Additional Toppings: Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.