Warm up with this creamy Curried Mixed Bean and Lentil Tomato Soup, a comforting one-pot meal packed with wholesome ingredients and bold flavour. Made with Eatmore Mixed Beans, red lentils, tomatoes, coconut milk, and aromatic curry spices, this nourishing soup is rich in plant-based protein and perfect for a cozy lunch or dinner. Serve it with crusty bread or enjoy it on its own for a satisfying meal.
Ingredients
- 2 Tbsp virgin coconut oil or extra virgin olive oil
- 2 medium sized onions, finely chopped
- 1 large garlic clove, finely chopped
- 2-3 inches of fresh Ginger root, peeled and finely grated
- 1 tsp Garam Masala spice
- 2 tsp mild/medium curry powder
- 1 box of Eatmore Sprouts Mixed Beans
- 3/4 cup organic dried red lentils
- 1 can of diced tomatoes (14.5 oz)
- Sea salt, freshly ground black pepper (we love The Gathering Place spices and Vancouver Island Sea Salt)
- 1/2 cup finely chopped cilantro leaves,
- 1 can of unsweetened coconut milk (13.5 oz), shaken well
- Lime wedges- optional
Preparation
- Reserve 1/4 cup of coconut milk, chopped cilantro leaves, lime wedges
- Heat oil in a saucepan, add finely chopped onions and cook on medium heat stirring often for about 7-9 minutes.
- Add Garlic, Ginger and Spices and cook stirring until fragrant, about 2 minutes
- Add the Eatmore Sprouts Mixed Beans and Red Lentils, cook stirring for about 2 minutes
- Add the tomatoes, cilantro, sea salt with 2.5 cups of cold water and coconut milk.
- Bring mixture to a boil, reduce heat and simmer for about 25-30 minutes, stirring occasionally
- Transfer the mixture to a blender and pulse until creamy.
- Return soup to the saucepan, adjust seasoning to taste.
- To serve divide soup among bowls.
- Drizzle with reserved coconut milk and chopped cilantro. Serve with lime wedges if desired.
Enjoy!