Coconut Curry Lentil Soup

Brrrrr. It’s bone-chilling cold outside. I don’t know about you, but in my neck of the woods, that signals soup time! Who doesn’t love a big bowl of warm, filling soup to stave off chilly weather. Soup is winter’s adaptation of healing, comfort food. It’s easy to make, budget-friendly, and the perfect antidote for the cold-virus. Click the titles below to discover these freezable, soup-er, plant-based, EP4L recipes…

Vegan Corn Chowder

Rustic Leek Soup

Triple Bean Sweet Potato Soup

Butternut Squash Soup

Next, try EP4L’s Coconut Curry Lentil Soup & Garlicky Croutons. It’s an immune-boosting Vegan recipe that will breath life into an ordinary lentil.

Lentils, the undervalued legume, are nutritionally perfect. High in B vitamins, iron, cholesterol-lowering fiber, and protein, heart-healthy lentils are easily digestible, simple to make, and are notorious for absorbing the flavors of added spices and herbs.

The magical super-spice in this Coconut Curry Lentil Soup & Garlicky Croutons recipe is curry. Traditionally used in Indian cuisine for centuries, in its basic form curry powder is the combination of turmeric, coriander, and cumin. Cinnamon, ginger, cardamom, cayenne pepper, and mustard seed can be found in some curry blends. These spices carry their own weight in the form of health benefits, but turmeric, the superstar and prized spice in Asian cuisine for thousands of years, has mega-health benefits that make curry a no-brainer addition to your diet. Here are just a few of those benefits:

• eases inflammation
• improves immune health
• aids in the release of toxins from your liver
• aids in digestion
• reduces cholesterol
• has antioxidant (cancer-fighting) properties
• blood sugar control (beneficial for Diabetics)

Celebrate National Soup Month (January), National Bean & Soup Day (January 6), and National Homemade Soup Day (February 4) by whipping up a stock pot of EP4L’s Coconut Curry Lentil Soup & Garlicky Croutons. It’s savory, hearty, fragrant, and has 8 grams of fiber per serving and 0 mg of cholesterol. If you need a protein boost, one serving packs 20 grams of plant-based protein. I added turmeric because it has anti-inflammatory properties and medicinal fresh thyme for even more immune-fighting benefits. 

Serve topped with EP4L’s homemade, Vegan Garlicky Croutons to add texture, crunch and even more flavor to this recipe!

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Coconut Curry Lentil Soup

A savory, fragrant, and hearty plant-based cold-weather soup loaded with fiber (8 grams) and protein (20 grams) per serving. Serve topped with EP4L's Garlicky Croutons!

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Course

Main Dish, Side Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

• 1 1/2 tbsp. oil
• 1 large onion, diced
• 2 cloves garlic minced
• 6 cups low-sodium low sodium vegetable broth
• 1 1/2 cups red or green lentils
• 1 1/2 cups shredded carrots
• 2 tsp. curry powder
• 1 1/2 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/2 tsp. ground cinnamon
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cups light, unsweetened canned coconut milk
• fine sea salt and ground pepper, to taste

Course Main Dish, Side Dish Cuisine American Servings MetricUS Imperial Ingredients 1 1/2 tbsp. oil 1 large onion, diced 2 cloves garlic minced 6 cups low-sodium low sodium vegetable broth 1 1/2 cups red or green lentils 1 1/2 cups shredded carrots 2 tsp. curry powder 1 1/2 tsp. ground cumin 1 tsp. ground turmeric 1/2 tsp. ground cinnamon 4 sprigs fresh thyme 2 bay leaves 2 cups light, unsweetened canned coconut milk fine sea salt and ground pepper, to taste

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Instructions

1. Wash lentils thoroughly, flushing out any debris.
2. Heat oil in a large stock pot over medium-high heat. Add onion and sauté, covered. Stir occasionally. Cook until onions are translucent (about 5 minutes). Add garlic and cumin. Cook an additional minute.
3. Add broth, lentils, carrots, thyme, turmeric, curry powder, cinnamon, and bay leaves. Bring to a boil. reduce heat and simmer, stirring occasionally. Cook until lentils are tender, but not mushy (about 15 minutes).

   
4. Stir in coconut milk, salt and pepper. Simmer for an additional 5 minutes.

   
5. Serve topped with EP4L's Garlicky Croutons.

   
6. Enjoy!

   

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Garlicky Croutons

Easy-to-make, crunchy, garlicky croutons which will add flavor and texture to your favorite soup or salad!

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Course

Condiment

Cuisine

American, Italian

Servings

MetricUS Imperial

Ingredients

• 2 cups day old Vegan sourdough or French bread, chopped into cubes
• 4 sprigs fresh thyme leaves removed and stems discarded
• 2 tsp. extra-virgin olive oil
• 2 tsp. minced garlic

Course Condiment Cuisine American, Italian Servings MetricUS Imperial Ingredients 2 cups day old Vegan sourdough or French bread, chopped into cubes 4 sprigs fresh thyme leaves removed and stems discarded 2 tsp. extra-virgin olive oil 2 tsp. minced garlic

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Instructions

1. Preheat oven to 425 degrees.
2. Place cubed bread in a medium mixing bowl. Drizzle with oil. Add garlic and thyme leaves. Toss until evenly coated. Place on a baking sheet that has been lightly sprayed with cooking spray.
3. Bake until croutons are golden brown (8-10 minutes).
4. Add to your favorite soup or salad.
5. Enjoy!

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