Description
A simple and flavorful lentil soup with coconut milk and curry spices.
Ingredients
Scale
- 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). Cook for 30 seconds, stirring constantly.
- Add the rinsed lentils and vegetable broth. 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.
- Serve hot, garnished with fresh cilantro.
Notes
- For a smoother soup, you can blend it with an immersion blender before adding the coconut milk.
- Adjust the cayenne pepper to your spice preference.
- This soup can be made ahead and reheats well.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: coconut curry lentil soup, lentil soup, vegan curry, dairy-free soup, healthy soup, easy soup recipe