Delicious & Easy

Easy Coconut Curried Lentil Soup


Heat olive oil in a large soup pot over medium-low heat. Add shallot and cook until translucent, about 3 minutes.

Add carrots, lentils, green beans and curry powder and cook until fragrant, about 4 minutes, stirring occasionally.

Stir in four cups of water and bring to a boil. Add salt and reduce to a simmer. Cook for 12 minutes.

Add the coconut milk, green peas, sugar snap peas and bok choy and continue to cook for 5 minutes more.

Divide among serving bowls, garnish with fresh cilantro, and serve immediately with fresh limes on the side.

Ingredients for

Easy Coconut Curried Lentil Soup

1 tablespoon olive oil
1 small shallot, finely chopped
2 medium carrots, peeled and thinly sliced
1 cup dried red lentils, rinsed
1 cup green beans, roughly chopped
2 tablespoons curry powder
1 teaspoon salt
1 cup coconut milk
3/4 cup fresh or frozen green peas
10 sugar snap peas
1 small bok choy, roughly choppe
cilantro, roughly torn
1 lime, cut in wedges

Instructions for

Easy Coconut Curried Lentil Soup

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