Description
A simple and flavorful lentil soup with coconut milk and curry spices.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and ginger and cook for 1 minute more until fragrant.
- Stir in curry powder, turmeric, cumin, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly.
- Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until lentils are tender.
- Stir in the coconut milk. Heat through but do not boil.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with fresh cilantro.
Notes
- For a thicker soup, use less broth.
- Add your favorite vegetables like spinach or diced sweet potatoes.
- Adjust spice levels to your preference.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired