Peanut Curry Lentil Soup
Rating
4.6 out of 5 stars
(8)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 5 to 6 cups vegetable broth
- 1 1/4 pounds sweet potatoes, peeled and diced into ¾-inch cubes
- 3/4 cup brown lentils
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can full-fat coconut milk
- 2 cups chopped fresh kale
- 2 tablespoons natural creamy peanut butter
- 2 tablespoons lime juice (approximately 1 lime)
- fine sea salt and freshly-ground black pepper
- toppings: chopped fresh cilantro and finely-chopped peanuts
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Preparation
Chef’s notes
Feel free to add extra protein such as chicken, beef, or tofu.
Use almond or sunflower seed butter in place of peanut butter.
Add different veggies like broccolini, butternut squash, carrots, cauliflower, eggplant, mushrooms, Yukon Gold potatoes, or zucchini.
Substitute Thai green curry paste for red curry paste.
Replace coconut milk with an extra 1 cup of veggie broth and 1 cup of half and half (or heavy cream) if you prefer.