Curry Coconut Lentil Soup

Curry plus coconut is a match made in heaven. Seriously, the combination of the two pretty much makes everything tastes good.  As you have probably figured out, I’m Italian, and traditionally our lentil soup ( from the part of Italy I am from) is made with swiss chard and potatoes, with a tomato base. Don’t get me wrong, I am still trying to master my moms lentil soup, but I used the basics of how my mom makes it and kicked it up a notch.

Initially, I was worried my little one wouldn’t like it. He’s 10 and isn’t the easiest to please when it comes to introducing new flavors, he loves his Italian foods, what can I say!  BUT…this was a hit.  As much as I try to teach my kids to try different things, I also choose my battles, so when I’m creating new recipes, I 100% keep my boys favorite foods in mind and go from there. It really just makes my life easier. They both love lentils, but my 10-year-old hates potatoes but loves carrots- which is why I used sweet potatoes ( he can’t tell the difference between the sweet potato and a carrot, I know he’s 10, but lets just continue this way until he figures it out).  They also both love spinach versus swiss chard and I took a shot at seeing if they would like the curry and coconut flavors.  You can add more curry if you like, but the recipe below is a subtle hint and the coconut just made it creamy with a bit of sweetness that compliments the light heat of the curry.  I think that’s why it was such a hit. Flavorful but not overpowering.

If you try any of my recipes, I would love your feedback!   Enjoy!

serves 6

Ingredients:

1 large Zucchini ( diced)

1 small sweet potato ( diced)

1 cup white mushrooms ( diced)

1 small onion ( finely chopped)

1 clove of garlic (minced)

2-3 cups spinach

1 can diced tomatoes ( sodium free)

1/2 cup dry lentils

1/2 cup chopped fresh parsley

3 leaves fresh basil (chopped)

1 liter vegetable broth

1 cup coconut milk

1 tbsp olive oil

2 tbsp yellow curry powder

salt and pepper to taste

Directions:

  1. Wash and chop all veggies to desired size, set aside.
  2. In a pot, saute onions and garlic with olive oil, until the onions begin to sweat.  Add zucchini, mushrooms, sweet potatoes and curry powder and tomatoes. Saute for a few minutes
  3. Add broth, lentils, salt and pepper.  Bring to a boil, then lower heath to low/medium to a steady simmer. Simmer for 40 minutes until lentils are almost cooked.
  4. add coconut milk, fresh herbs spinach and simmer for another 5 minutes

Serve and Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s