Description
A delicious and nutritious curry lentil soup that combines lentils, vegetables, and aromatic spices for a warm and comforting dish.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped (about 200 g)
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup red lentils, rinsed (200 g)
- 6 cups vegetable broth (1.4 L)
- 1 can (400 ml) coconut milk
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil or olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until the vegetables are softened.
- Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
- Add the ground cumin, curry powder, ground turmeric, smoked paprika, salt, and black pepper to the pot. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes, or until the lentils are tender.
- Add the coconut milk and lemon juice, stirring to combine. If you want a creamier soup, use an immersion blender to partially puree the soup until it reaches your preferred consistency.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it hot. Enjoy it with bread or rice for a complete meal!
Notes
This soup is best served warm and can be paired with crusty bread or brown rice. Adjust spices to taste and store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian