Red Curry Lentil Soup

Red curry lentil stew loaded with winter squash, hearty greens and creamy coconut milk. It’s naturally gluten-free, vegan and extra hearty.

2 tablespoon olive oil
1 large onion, chopped
5 garlic cloves, minced
1 tablespoon lime juice
1/4 cup red curry paste
1 cup uncooked black lentils
6 cups vegetable broth
2 bay leaves
1 medium butternut squash, peeled + diced small
1 can full fat coconut milk
3 cups curly kale, chopped
sea salt, to taste
black pepper, to taste

View the full recipe at With Food + Love →