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Coconut Lentil Soup with Caraway Roasted Vegetables
2 or 4 Serving Dinner

Coconut Lentil Soup

with Caraway Roasted Vegetables

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

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INGREDIENTS

  1. 8 oz cauliflower florets, chopped into bite-size pieces
  2. 2 carrots, peeled and sliced
  3. 2 tsp caraway seeds
  4. 1 yellow onion, peeled and diced
  5. 1 oz fresh ginger, peeled and minced
  6. 2 garlic cloves, peeled and minced
  7. 2 tbsp tomato powder
  8. 1 tsp curry powder
  9. 1 cup red lentils
  10. 5.5 oz coconut milk
  11. 1 scallion, thinly sliced
  12. 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Large pot, Baking sheet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

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INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Add cauliflower, carrots, and 1 tbsp olive oil to a baking sheet and toss. Sprinkle with caraway seeds and a pinch of salt and pepper. Roast until tender and browned in places, 18 to 23 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Start the soup

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. (4-serving meal: use 2 tbsp olive oil)

3
Simmer the lentils

Add tomato powder and curry powder to the pot and stir to coat the vegetables. Add lentils, 2½ cups water, and a pinch of salt and pepper and bring soup to a boil. Lower heat to a simmer, cover, and cook, stirring occasionally, until lentils are tender, 15 to 18 minutes. (4-serving meal: use 5 cups water) TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

4
Add the coconut milk

Once the lentils are tender, add coconut milk and stir. Bring soup to a simmer. Taste and add salt and pepper as needed.

5
Serve

Ladle the coconut lentil soup into bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with yogurt. Bon appétit!

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