Coconut Curry Garam Masala Lentil Soup

By • May 29, 2015 0 Comments

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Author Notes: Thick & spicy, this healthy, filling soup is perfect for a cold day. Packed with vegetables and cooked in light coconut milk, broth and RawspiceBar's Punjabi Garam Masala Spices including coriander, Kashmiri chili and Indian bay leaves. RawSpiceBar


Serves 8

  • 1 piece RawSpiceBar's Punjabi Garam Masala Spices
  • 1 tablespoon vegetable oil
  • 1 piece large onion
  • 2 pieces cloves garlic
  • 1 tablespoon fresh ginger
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 pound green lentils
  • 3 cups vegetables (we used broccoli, carrots & snap peas- kale or spinach also works great)
  • 1 piece Salt & pepper
  • 1 piece Fresh cilantro, avocado, greek yogurt (optional, for toppings)
  1. In a stockpot, heat the vegetable oil over medium heat and add the onion. Stir until translucent, about 5 minutes. Add garlic and ginger until fragrant, about 2 minutes.
  2. Add tomato paste & RawSpiceBar's Punjabi Garam Masala spices and cook until fragrant, about 1 minute.
  3. Add vegetable broth, coconut milk and lentils. Season with salt and pepper. Cover and bring to a boil, then simmer on low heat for 20 minutes.
  4. Add chopped vegetables (if adding spinach or kale, add right before serving), then simmer on low heat for another 10-15 minutes, until the lentils and vegetables are both tender.
  5. Serve with toppings of choice. We love topping with fresh cilantro, a dollop of yogurt and a few slices of avocado. Enjoy!

More Great Recipes: Side Dishes|Curries|Lentils