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
  • 1 (32 oz.) package vegetable broth
  • 1 (13.66 fl. oz.) can unsweetened coconut milk
  • 1/4 cup unsweetened peanut powder
  • 2 tablespoons tomato paste
  • 4 teaspoons 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. Add onions; cook 5 minutes or until softened. Stir in garlic, gingeroot, curry powder and salt.
  2. ADD vegetable broth, coconut milk, peanut powder, tomato paste, sugar, lime juice and sriracha. Bring to a boil over high heat. Reduce high to medium-low. Add lentils. Cook 13 to 15 minutes or until lentils are tender. Stir in cilantro. Serve with sriracha.