Coconut Curry And Peanut Lentil Soup

  • Prep Time:
    15 minutes

  • Cook Time:
    45 minutes

  • Yield:
    6 servings


  • 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


  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.

Nutritional Information

Serving Size: 1/6 of recipe
Calories Per Serving: 320
Total Fat Grams: 17g
Calories From Fat Grams: 160
Saturated Fat Grams: 14g
Saturated Fat Grams Percent Daily Value: 70%
Sodium: 1030mg
Sodium Percent Daily Value: 43%
Carbohydrates: 33g
Carbohydrates Percent Daily Value: 11%
Dietary Fiber: 8g
Dietary Fiber Percent Daily Value: 32%
Sugars: 7g
Protein: 12g
Vitamin A Percent Daily Value: 6%
Calcium Percent Daily Value: 6%
Vitamin C Percent Daily Value: 10%
Iron Percent Daily Value: 30%

*Percent Daily Values are based on a 2,000 calorie diet.

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