Crazy for Curry
Variety is the spice with this worldwide favorite
Easy
20 MIN
Packed with flavor, this comfort food makes a tasty and quick dinner after a busy day.
Ingredients
SERVINGS: 2 Serving(s)
- 1 tablespoon olive oil
- ½ red bell pepper, chopped
- 1 tablespoon garlic, minced
- 1½ cups French Lentils* (or can substitute cooked green or brown lentils)
- 1 (14.5 ounce) can full-fat coconut milk (shake well before opening)
- 1½ cups chicken or vegetable broth
- 2 teaspoons cumin
- 2 teaspoons yellow curry powder
- 2 teaspoons thyme
- Dash of cinnamon
- Dash of cayenne pepper, optional
- Hazelnuts, for garnish
- Fresh toasted and buttered bread or crackers, for serving
- *If cooking the “stack” of 3 meals, you will have this leftover from French Lentils
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with French Lentils. After cooking that, you will be part-way towards two other meals in the stack: Arugula and Lentil Salad with Toasted Hazelnuts and this one, Creamy Coconut Lentil Soup.
Instructions
Add olive oil to a small pot and set over medium heat. Once warm, saute red pepper and minced garlic until fragrant, about 2 to 3 minutes. Add lentils, coconut milk and broth to the pot. Also add cumin, curry, thyme, cinnamon and cayenne (optional). Let the soup come to a simmer, taste and add more spices if desired.
Garnish with hazelnuts and enjoy with fresh toasted and buttered bread or crackers.
•••••
Amy shops for organic food locally at Native Sun Jax!
FIND A NATIVE SUN NATURAL FOOD STORE LOCATION NEAR YOU
Know Your Spices
