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! LOL.  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!

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