Ingredients
Units
Scale
- 7 cups vegetable broth or water
- 1 pound or 2 cups red lentils, rinsed
- 2 tsp salt
- 1 rounded Tbs curry
- few grinds of black pepper
- 1 medium onion, chopped
- 4 medium carrots, peeled and chopped
- 1 1/2 cups corn
- 1 zucchini, chopped
- 4–5 cups shredded kale or spinach (I have used a pound of frozen chopped greens.)
- 1 can or carton lite culinary coconut milk
Instructions
- Combine water or broth with lentils and salt in a soup pot
- bring to a boil then reduce heat to medium. If the lentils are clumped from rinsing, gently separate them with a spoon
- Cook for about 30 minutes (or until you are done chopping veggies)
- Chop onions, carrots and celery and add to the pot.
- Chop zucchini and add to pot with corn, spices and coconut milk.
- Add the shredded greens and continue to cook, stirring occasionally, until greens are cooked, approx 5 minutes.
- Serve and enjoy!
Notes
Instant Pot variation
- Reduce water or broth to 4 cups.
- Combine all ingredients.
- Set manual time for 13 minutes.
- Allow pressure to reduce naturally for about 10 minutes before releasing pressure.
Crock pot variation
- Combine all ingredients.
- Cook on high setting for 5 hours.
Tips
- 1 lb of lentils measures to approximately 2 cups and that is my starting point for many soups – 2 cups of legumes.
- A pantry staple for me is lite culinary coconut milk because it adds a creamy yum to so many dishes with fewer calories than the full-fat version. Sometime you need to search carefully, but its available at many grocery stores.