Red Lentil Coconut Curry soup is a delicious and nutritious 100% whole plants recipe that is one of my personal favorite meals. My daughter and son also adore this thick and creamy stew of root vegetables. This recipe makes a big pot in case you have a big family or so that you can enjoy plenty of leftover meals.
This recipe is:
- Whole foods plant-based
- One-pot meal
- Kid-friendly food
- An excellent part of a pure healing diet
A 100% Whole Plants Recipe
This recipe I’m sharing with you I have developed over the last 18 years that I’ve been experimenting with preparing whole plant foods. Red Lentil Coconut Curry Soup has become a family favorite because it’s hearty with just the right spice to make you feel nice. This is also a very affordable, super nutritious, easy, and satisfying one pot meal. Here’s what you need:
- 1 bag red lentils from Trader Joes (16 oz/1lb)
- 1 medium yellow onion
- 5 large red potatoes diced with skin on
- 3 medium size carrots sliced into rounds
- 1 bunch of large leaf spinach chopped
- 1 tbsp garlic powder and sea salt
- Two big tablespoons of turmeric
- 1 tbsp ginger powder
- 1 tbsp fresh ginger chopped small
- Can of full fat coconut milk/coconut cream
(You can scroll to the bottom for the printable recipe).
To begin, soak red lentils in water beforehand for a few hours or more if you can and then strain and rinse the soapy water off. Put lentils into large pot with fresh water or into a large slow cooker.
Use a sharp knife to chop the onions and garlic into small pieces. I prefer to use a wood cutting board because it’s all natural and I only use fresh plant ingredients. I’ve had this large wooden cutting board for as long as I can remember and it’s my best friend in the kitchen.
For a really nice spice I like to include real fresh ginger in this soup. I aim for about 1 tbsp of finely chopped ginger. Start by peeling off the rough outer skin of the ginger root. This is about the amount of ginger I’d recommend.
Add the fresh chopped ginger to the pot with the diced onions and garlic.
Add the chopped veggies and other spices to the pot. If you are using a crockpot like I like to, this soup should be done in 3-4 hours, or shortly after the crockpot begins to boil. I like to prepare soup in the crockpot because I can come home after a long day out and dinner is already ready. Coming home to the aroma of dinner that is done is very nice, especially on the busy days at work.
If you are cooking in a soup pot on the stovetop, bring soup to a low boil and then reduce to a simmer. Add chopped spinach when lentils are almost done cooking. Cook until lentils are done – when they are thoroughly cooked and have become the soup’s thick broth.
Fresh basil gives an extra yummy slightly spicy kick to the soup. I like to keep fresh basil in my potted herb garden so I can always pick a few leaves for garnish or spice as needed. You can also find fresh basil at almost any market but if you can, I recommend growing some yourself.
Add fresh basil when you serve your soup so that you get the most flavor out of the herb. You can also throw some fresh basil leaves into the slow cooker but they will lose their punch the longer they cook.