Green Curry Veggie and Lentil Soup
This Green Curry Veggie and Lentil Soup is packed with flavor and plenty of vegetables and fiber. It comes together really quickly making it an easy weeknight meal.
Ingredients
- 1 white onion chopped, approx one cup
- 5 garlic cloves minced, pressed or grated
- 2 in ginger root minced or grated
- 2 tbsp olive or coconut oil
- 1 tbsp kosher salt reduce by half if using table salt
- 4 oz Thai green curry paste
- 1 cup green lentils
- 1 sweet potato chopped, approx 2 cups
- 2 cups cut green beans fresh or frozen
- 48 oz low sodium vegetable or chicken broth
- 13.5 oz full fat coconut milk approx one can
- 2 tbsp fish sauce can substitute soy sauce
- fresh cilantro for topping tender stems and leaves
- lime wedges for serving 2-3 wedges per serving
Instructions
- In a large pot over medium heat, sauté onion, garlic, ginger, oil and salt until onions are translucent, about 3-5 minutes. Add curry paste and combine until sticky, about 30-60 seconds more.
- Add lentils and broth to pot. Bring to a boil, reduce to simmer, cover and cook 7-8 minutes. Then add sweet potato and green beans. Simmer until vegetables are tender, about 10 minutes more.
- Turn off heat and stir in coconut milk and fish sauce. Divide into serving bowls and top with cilantro and limes. Add salt to taste. Serve hot. Keep leftovers in an airtight container in the fridge for 5 days.
Notes
Substitutions:
Can substitute spinach, kale, broccoli or green bell pepper for green beans. For leafy greens, reduce cooking time by adding after potatoes are tender.
Can substitute soy sauce or coconut aminos for fish sauce.
Tried this recipe?Let us know how it was!