Coconut Curry Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 cup red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add coconut milk, vegetable broth, lentils, diced tomatoes, curry powder, cumin, and turmeric.
4. 4 Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, until lentils are tender.
5. 5 Season with salt to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens.
• Include diced sweet potatoes for a heartier soup.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use curry paste instead of curry powder for a different flavor profile.

Pairings

• Perfect with mango chutney on the side.
• Pairs well with a crisp salad.

Nutrition

Tips

• For a smoother texture, blend part of the soup before serving.
• Adjust curry powder to your spice preference.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm naan or steamed jasmine rice.
• Add a squeeze of lime for extra brightness.

FAQ