Coconut Curry Lentil Soup
Expired curry paste adds depth and complexity to this hearty lentil soup.
10
Prep Time (min)
30
Cook Time (min)
40
Total Time (min)
6
Servings
Ingredients
- 1 tablespoon expired curry paste
- 1 cup dried red lentils, rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
3
Stir in the expired curry paste and cook for an additional minute.
4
Add the rinsed lentils, vegetable broth, and coconut milk to the pot. Season with salt and pepper.
5
Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6
Using an immersion blender or regular blender, blend the soup until smooth and creamy.
7
Return the soup to the pot and heat over low heat until warmed through.
8
Serve hot, garnished with fresh cilantro.
9
Enjoy!