Easy Coconut Curried Lentil Soup
Photography by Sylvie Coulange for Edible San Diego
Ingredients
Serves 4
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 medium carrots, peeled and thinly sliced
- 1 cup dried red lentils, rinsed
- 1 cup green beans, roughly chopped
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1 cup coconut milk
- ¾ cup fresh or frozen green peas
- 10 sugar snap peas
- 1 small bok choy, roughly choppe
- Cilantro, roughly torn
- 1 lime, cut in wedges
Instructions
- Heat olive oil in a large soup pot over medium-low heat. Add shallot and cook until translucent, about 3 minutes.
- Add carrots, lentils, green beans and curry powder and cook until fragrant, about 4 minutes, stirring occasionally.
- Stir in four cups of water and bring to a boil. Add salt and reduce to a simmer. Cook for 12 minutes.
- Add the coconut milk, green peas, sugar snap peas and bok choy and continue to cook for 5 minutes more.
- Divide among serving bowls, garnish with fresh cilantro, and serve immediately with fresh limes on the side.
Sylvie Coulange
Sylvie Coulange is a cookbook author who loves to surf. A self-taught chef, she employs a simple philosophy: Healthy, quick, sustainable, beautiful food can easily be made from scratch using simple ingredients. She has written two cookbooks. “Shine” is her first self-published book of recipes and inspiration. And “Food For The Soul” is a compilation of healthy and easy recipes showcasing striking photographs. Along with her cookbooks, her company offers fine catering services with quality foods handmade with locally sourced ingredients and love. “Shine” can be purchased online or locally at : Pendry, San Diego, Faded Awning, La Jolla, Livkraft, La Jolla, or Pangea Outpost, Pacific Beach
