Coconut Lentil Soup (gf, v)

Kid-tested, parent-approved—this cozy vegan and gluten-free soup is a true family favorite.
It’s nourishing, flavorful, and loved by even the pickiest eaters.

Before you begin, gather your tools:
You'll need a large Dutch oven or soup pot, a mixing bowl, a saucepan, a food processor, a sharp knife, a cutting board, measuring cups, a strainer, and a ladle.

Vegan Red Lentil Curry Soup

Kid-tested, gluten-free, and completely comforting—this hearty soup is a family favorite.

Ingredients:

• 2 cups red lentils

• 8 cups water

• 1 (32 oz) carton vegetable broth

• 1 head of garlic

• 1 large yellow onion

• 2 inches fresh ginger, peeled

• 1 (6 oz) can tomato paste

• 1 (13.5 oz) can coconut milk

• 4 carrots, peeled

• 1 whole head cauliflower

• 2 cups fresh spinach

• 2 tablespoons curry powder

• ½ tablespoon salt

• Black pepper, to taste

• 1 tablespoon olive oil

Directions:

1. Rinse the lentils:
   Place the red lentils in a fine-mesh strainer and rinse thoroughly under cold water until the water runs clear.

2. Start the base:
   In a large Dutch oven or soup pot, add the rinsed lentils and 8 cups of water. Set the heat to medium.
   Keep a small bowl and ladle nearby—you’ll use these to skim off the white foam (starch) that rises to the surface as the lentils cook.

3. Make the aromatic paste:
   In a food processor (or by hand), roughly chop the onion, peel and slice the ginger, and peel/smash the garlic cloves.
   Blend them together in the food processor until a rough paste forms—about 5 seconds.

4. Sauté the aromatics:
   In a separate saucepan, heat the olive oil over low heat. Add the garlic-ginger-onion paste and sauté for about 5 minutes, stirring occasionally until fragrant.
   Add the tomato paste and sauté for 2 more minutes. Fill the empty tomato paste can with water, pour it into the pan, and stir to combine.
   Finally, add the coconut milk and stir until the mixture is smooth and well incorporated.

5. Combine the soup:
   Check on the lentils—they should have turned a pale yellow. Skim off any remaining foam, then add the vegetable broth and the coconut-tomato mixture to the pot.
   Stir in the curry powder, salt, and pepper.

6. Add the vegetables:
   Roughly chop the cauliflower, slice the carrots, and roughly chop or tear the spinach. Add all of the vegetables to the soup pot.

7. Simmer:
   Stir well and let the soup simmer on medium-low heat for about 45 minutes, or until the vegetables are tender and the flavors have fully melded.

To Serve:

Serve warm with your favorite crusty bread, rice, or a dollop of coconut yogurt on top for an extra creamy touch.