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Vegan Lentil Soup

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Vegan Red Curry Lentil Soup with Kale Recipe



  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 2 large carrots, peeled, trimmed, and chopped
  • 1 ½ tablespoons red curry paste
  • 1 14-ounce can low-sodium diced tomatoes
  • 1 cup lentils, any colour or mixture
  • 4 cups low sodium vegetable broth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chopped kale
  • 1 cup reduced fat coconut milk


  1. Heat olive oil in a large pot on medium-high heat. When hot, add onion, garlic, and carrots. Sauté until onion is translucent, about 5 minutes.
  2. Stir in red curry paste and cook until fragrant, about 1 minute.
  3. Pour in diced tomatoes, lentils, broth, salt, and black pepper. Bring to a boil, then add kale. Cover soup, reduce heat to medium, and simmer 20 to 30 minutes, stirring occasionally, until lentils are tender.
  4. Remove lid and stir in coconut milk. Heat through for 2 to 3 minutes then serve hot.







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