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Hearty Coconut Curry Lentil Soup: 1 Simple Fix

Coconut Curry Lentil Soup
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A warm and comforting Coconut Curry Lentil Soup, perfect for vegans and vegetarians. This hearty soup features tender lentils simmered in creamy coconut milk with aromatic curry spices.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Add garlic and ginger, and cook for 1 minute more until fragrant.
  3. Stir in curry powder, cumin, turmeric, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until spices are fragrant.
  4. Add 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.
  5. Stir in coconut milk, salt, and pepper. Heat through gently, but do not boil.
  6. Taste and adjust seasonings as needed.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a thicker soup, mash some of the lentils against the side of the pot with a spoon.
  • Feel free to add other vegetables like chopped carrots, celery, or spinach.
  • Adjust the cayenne pepper to your preferred level of heat.

Nutrition

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