Curried Red Lentil Soup

This vegetarian-friendly soup is packed with gut-friendly fiber, and warming spices that are perfect to keep you warm throughout the chilly winter!

Ingredients

2 carrot (large, thinly chopped)

3 garlic (clove, minced)

1 ½ cups dry red lentils (rinsed)

5 cups vegetable broth (use bone broth for more protein and collagen if not vegetarian)

2 tbsps tomato paste

2 tsps curry powder

2 tsps ginger (fresh, minced)

1 ½ cups baby kale (or spinach)

½ cup canned coconut milk

1 tbsp lime juice (freshly squeezed)

Preparation

1. Add the carrot, garlic, lentils, broth, tomato paste, curry powder, and ginger to a slow cooker and stir to combine.

2. Cover and cook on low for six hours or on high for four hours.

3. Stir in the kale (or spinach), coconut milk, and lime juice. Let it stand for five minutes, or until the kale has wilted. Divide evenly into bowls and enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size

One serving is approximately two cups.

Additional Toppings

Chopped parsley, cilantro, and/or dill.

Puréed

If you prefer a blended soup, blend with an immersion blender to the desired texture once it has finished cooking.