Description
This quick curry lentil soup is richly spiced with a velvety texture from full-fat coconut milk.
Ingredients
- 1 package (16 ounces) dried lentils, rinsed
- 1 carton (32 ounces) vegetable broth
- 1 garlic clove, minced
- 2 tablespoons curry powder
- 2 cans (13.66 ounces each) coconut milk
- 1/2 teaspoon kosher salt
- chopped green onions
Directions
- Place lentils, broth, garlic and curry powder in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.
