Garden Vegetable and Lentil Soup

  • 3 T. coconut oil
  • 1 ½ c. finely diced onion
  • 1 T. finely grated garlic
  • 1 ½ T. finely grated ginger
  • 1 c. coarsely shredded carrot
  • 1 c. coarsely chopped zucchini
  • 2 T. red curry paste
  • 1 T. yellow curry powder
  • 1 ½ tsp. smoked paprika
  • 1 tsp. ground cumin
  • ½ tsp. ground turmeric
  • Salt and pepper
  • 1 can (14.5 ounces) fire-roasted crushed tomatoes or 2 c. homemade crushed tomatoes
  • 1 c. uncooked red lentils
  • 1 can (14.5 ounces) chickpeas, drained
  • 1 can (14.5 ounces) coconut milk
  • 3 c.s stock or broth
  • 3 c. hearty greens (I used amaranth, but spinach, kale, or collard greens would work well)

Add the coconut oil to a large pot. Heat to medium and once the oil is shimmering, add the onion, garlic, and ginger. Cook and stir for 3-4 minutes. Add carrot and zucchini. Cook, stirring occasionally for another 6-8 minutes or until everything is golden.

Add the red curry paste, yellow curry powder, smoked paprika, ground cumin, and ground turmeric. Season with salt and pepper. Increase the heat to high, and stirring constantly, cook for 1-2 minutes or until very fragrant. Add the tomatoes and reduce the heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits.

Add the red lentils to the pot along with the can of chickpeas, the can of coconut milk and 3 cups of chicken or vegetable broth. Bring to a boil and then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8-10 minutes. Remove the lid and simmer for another 5-8 minutes or until the curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock and if it's too thin (or lentils aren't tender yet), increase the heat a bit and simmer without the lid.

Add the hearty greens and stir to wilt. Taste and adjust any seasonings; add extra salt, pepper, or lemon juice if needed. Serve hot with steamed rice, toasted naan, or on its own.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes