Coconut Curry And Peanut Lentil Soup

recipe
  • Yields
    6 servings
  • Prep Time
    15 MIN
  • Cook Time
    45 MIN

Ingredients

  • 1 tablespoon coconut oil or pure olive oil
  • 1 cup chopped onions
  • 1 teaspoon minced garlic
  • 1 teaspoon finely grated gingeroot
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 (32 oz.) package vegetable broth
  • 1 (13.66 fl. oz.) can unsweetened coconut milk
  • 1/4 cup Santa Cruz Organic® Peanut Powder
  • 1 tablespoon, 1 teaspoon brown cane sugar
  • 1/2 teaspoon Santa Cruz Organic® Pure Lime Juice
  • 1 teaspoon sriracha sauce or to taste, plus additional for garnish
  • 1 1/3 cups truRoots® Accents® Organic Sprouted Lentil Trio
  • 1 tablespoon minced fresh cilantro

Instructions

  1. HEAT oil in medium saucepan over medium heat. Saute onions 5 minutes or until softened. Stir in garlic, gingeroot, curry powder and salt. Cook and stir until fragrant.
  2. BLEND in tomato paste, vegetable broth, coconut milk, peanut powder, sugar, lime juice and sriracha. Bring to boil over high heat. Reduce to gentle boil. Add lentils. Cook 13 to 15 minutes or until lentils are tender. Stir in cilantro. Serve with sriracha.