Coconut Curried Lentil Soup
Olive oil
1 onion, chopped
1 – 2 tablespoons ginger, minced
2-3 cloves garlic, minced
2 tablespoons tomato paste or ketchup
Spices: turmeric, garam masala, curry powder, red pepper flakes
4 cups vegetable broth
1 can coconut milk (reserve a bit for top-of-soup garnish)
One 15 oz can of diced tomatoes
1.5 cups dried brown, red or green lentils
2-3 handfuls chopped kale or spinach (or any other dark green leafy vegetable on hand)
In a large stock pot or soup pot sauté the onions and ginger. Add the garlic last so it does not scorch. Add the tomato paste or ketchup and spices. Add the broth, coconut milk, canned tomatoes with their juice and lentils. Cover and bring to a boil, then simmer on low for 20 – 30 minutes. Before serving, stir in the kale or spinach and garnish with a splash or coconut milk and cilantro.
Wendy Wesley is a Tampa Bay registered and licensed dietitian and nutritionist who works to improve the health of the community. In her private practice, she helps individuals and families with weight loss and chronic disease management.
She owns and operates the St. Pete Cooking School where she teaches easy weeknight, nutrient-dense cooking to her students. In 2022, she was voted “Best Nutritionist” by the readers of Creative Loafing Tampa Bay.
Wendy is a food policy activist who writes, speaks and podcasts about chronic disease and nutrition insecurity to local and statewide audiences.
Her articles, recipes, interviews and cooking demonstrations have been featured in the Washington Post, San Francisco Chronicle, Reader’s Digest, Tampa Bay Times and every media outlet in Tampa Bay.
She is a former Baycare Hospital System clinical dietitian. She holds a Master of Science certificate in Human Nutrition from Iowa State University, a Bachelor of Science in Nutrition from the University of Colorado and a Bachelor of Arts in Journalism from the University of Central Florida.