Curry Coconut Lentil Soup…

Recipe submitted by Keisha Watson


Ingredients *all organic*


2 cups of dry red lentils
2 tbsp olive oil 
Half a stick of unsalted butter 
6-8 cups chicken broth 
1/2 – 3/4 of a 13.5 oz canned coconut milk 
2 stalks of celery 
1 yellow and 1 red bell peppers
1 large onion
5 cloves of garlic 
1/2 cup of shredded carrots 
5-6 small red potatoes 
Black pepper
Garlic salt 
Kosher salt 
Curry powder
Sage 
Cumin
Thyme leaves dried 
Smoked paprika


Chop up all the veggies. Put the olive oil and butter in a skillet pan. Sauté the
vegetables together. Then add in the rinsed lentils and chicken broth. Depending on
how much soup you’re making, you can use a whole can of coconut milk per carton of
chicken broth. Add more broth to thin the soup out or add more potatoes and/or coconut
milk to thicken the soup to your liking. You can’t go wrong either way. Add all of your
seasonings to taste (1-2 tsps of every seasoning on the list is a good starting point but
DO tailor it to your spirit. Let the ancestors guide you sis!) Bring it to a boil, then cover
the pot and lower the heat. Let it simmer for about 30 minutes then BAM dinner is ready.

You can serve it with dinner rolls of your choice, or steamed rice and veggies. It’s my creation of a vegetarian version of Jamaican chicken soup. This is a really simple and quick meal perfect for those late evenings after a long day when you aren’t inspired to cook something complicated and strenuous. The ingredients are usually a staple in most refrigerators and cabinets. It’s healthy, quick, easy, tastes AMAZING, and it’s going to leave your family with full stomachs and big smiles

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