Curry Red Lentil Soup
This flavorful and nutritious Curry Red Lentil Soup is a comforting meal perfect for any day. Rich in protein and spices, it's both filling and invigorating. This soup cooks quickly, making it a great option for a weeknight dinner.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 cup red lentils, rinsed
- 1 14 oz can diced tomatoes With juice
- 4 cups vegetable broth
- 1 cup coconut milk Full fat for creaminess
- to taste salt
- for garnish fresh cilantro Optional
- 1 lime juice of Optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic and grated ginger to the pot, stirring for an additional 1-2 minutes until fragrant.
- Stir in the curry powder, cumin, and turmeric, cooking for another minute to toast the spices.
- Add the rinsed red lentils, diced tomatoes (with their juice), and vegetable broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the coconut milk. Simmer for another 5 minutes, allowing the soup to thicken.
- Season with salt to taste and remove from heat. If desired, stir in lime juice for added brightness.
- Serve hot, garnished with fresh cilantro if using.
Notes
For a spicier soup, consider adding a chopped chili pepper or a pinch of red pepper flakes. This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Paired with crusty bread, this soup makes a satisfying and complete meal.