I couldn’t make it through the chill of January without some hearty, warm-me-up bowls of soup. How about you?

So get ready to slurp thie vegan curry coconut soup with black beluga lentils! It’s colorful, comforting, and so, so good. You’ll adore the black beluga lentils in it. They’re such fun little beauties of satisfying goodness. Not to mention, these pulses are packed with nutritional goodness, like folate, fiber, and protein. Altogether, this bowl of comfort is crave-worthy!

vegan curry coconut soup with black beluga lentils

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• Author: Jackie Newgent
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon unrefined (virgin) coconut oil
• 1 medium red onion, chopped
• 2 large red or orange bell peppers, thinly sliced
• 2 large garlic cloves, minced
• 1 tablespoon hot Madras or other curry powder
• 5 1/2 cups vegetable broth (go gluten-free, if need)
• 3/4 cup dry black beluga lentils
• 2 teaspoons grated fresh gingerroot
• 1 (5-ounce) package fresh baby kale
• 1 (13.5-fluid ounce) can light organic coconut milk
• Juice of 1 lime (2 tablespoons)
• 1/4 teaspoon sea salt, or to taste
• 2 tablespoons sliced natural almonds, toasted
• 1/3 cup fresh cilantro leaves

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Instructions

1. Heat the oil in a Dutch oven over medium-high. Add the onion and peppers and sauté until softened, about 5 minutes. Add the garlic and curry powder and sauté until fragrant, about 30 seconds. Add the broth, lentils, and ginger and bring to a boil over high. Reduce heat to low and simmer uncovered until the lentils are done, about 30 to 35 minutes.
2. Add the kale, coconut milk, and lime juice and cook while stirring until the kale is fully wilted, about 5 minutes. Add salt to taste.
3. Transfer to individual bowls, sprinkle with the almonds and cilantro, and serve.

Notes

Per serving: 310 calories, 10g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 890mg sodium, 43g total carbohydrate, 13g dietary fiber, 10g sugars, 13g protein

Nutrition

• Serving Size: 2 cups

Jackie’s Culinary Tips!

• Do a swap; don’t just eliminate meat, poultry, or fish when making a vegetarian version of a meaty recipe. And do select a meat-free ingredient that has hearty satisfaction and a punch of protein.
• You don’t have to have a rainbow in every dish you make. But aiming for at least three distinct colors (such as red, green and black) in a mixed dish or soup like this makes it pop off the plate or bowl. It represents nutrient variety, too.
• Go for zing, such as by using hot Madras curry powder instead of mild curry powder. And don’t skimp on fresh ginger; it can create so much liveliness in lightened-up recipes, especially in Indian or Asian cuisine.
• Finish with freshness. Adding fresh herbs when serving a dish provides sensory appeal. Herbs are way more than simply garnishes, too!