Curry Red Lentil Soup
This delicious and hearty red lentil soup is infused with aromatic spices and coconut milk, making it a comforting dish full of flavor. Packed with protein and fiber, this soup is a great option for a nutritious meal.
Equipment
- 1 large pot
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender optional
- 1 cutting board
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup red lentils, rinsed
- 1 medium carrot, diced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- to taste salt salt
- for garnish fresh cilantro fresh cilantro optional
- 1 lime juice of lime optional
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the curry powder, cumin, and turmeric to the pot. Stir well to coat the onions and cook for 2 minutes to release the spices' flavors.
- Add the rinsed red lentils and diced carrot to the pot. Stir to combine all the ingredients.
- Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 25 minutes or until the lentils are tender.
- If you prefer a smoother texture, use a blender or an immersion blender to purée some of the soup, leaving it slightly chunky.
- Season the soup with salt to taste. If desired, stir in lime juice for a fresh zest.
- Serve hot, garnished with fresh cilantro if desired.
Notes
You can add additional vegetables such as spinach or kale for extra nutrients.
The soup can be stored in an airtight container in the refrigerator for up to 5 days.
This soup is also great for freezing; simply thaw and reheat when ready to serve.