Cook up this cozy lentil soup loaded with nutrients and plant-based vitamins.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, for 1 minute. Add carrots and celery; season with salt and pepper. Cook, stirring often, for 2 minutes.
Stir in lentils, broth, bay leaves, turmeric and curry powder. Bring to boil; reduce heat and simmer for 15 minutes. Stir in coconut milk (reserving a few tbsp for garnish) and cook until warmed through, about 2 minutes.
Discard bay leaves; divide soup among bowls. Drizzle with reserved coconut milk, sprinkle with parsley and serve with bread slices, if using. Sprinkle with cracked black pepper, if desired.
Nutritional facts Per serving: about
- Iron 7.8 mg
- Fibre 8 g
- Sodium 300 mg
- Sugars 5 g
- Protein 14 g
- Calories 440
- Total fat 23 g
- Cholesterol 0 mg
- Saturated fat 18 g
- Total carbohydrate 45 g
