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.