Coconut Curry Lentil Soup

Coconut Curry Lentil Soup

Serves: Serves 4


  • 1.5 cups of dried brown lentils
  • 2, 12.5 oz cans lite coconut milk
  • 6 cups of low sodium vegetable broth
  • 2 cups peeled and cubed sweet potatoes or about 2 small sweet potatoes
  • 4 cups packed kale, stems removed and torn into small pieces
  • 2 tbsp olive oil
  • 1 large onion, minced
  • 1 tsp salt
  • 4 garlic cloves, minced
  • 1 tbsp grated giner
  • 3 tbsp yellow curry poweder
  • 2 scoops of Orgain Collagen Powder
  • Extras: Fire roasted diced tomatoes, cauliflower, jalapeno


  1. Add all of the ingredients, except for the kale into a crock pot and cook on low for 4 hours.
  2. Add the kale to the crock pot after the soup has been cooking for approximately 2 hours to keep it firm and crisp
  3. Serve with a warm slice of bread and enjoy!

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