Ingredients
Scale
- 1 cup lentils (red or green)
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until they release their delightful aroma this should take about a minute.
- Sprinkle in the curry powder and stir well, coating the onions in a fragrant layer of spice.
- Add in the lentils, coconut milk, and vegetable broth, and stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 25-30 minutes, or until the lentils are tender and have absorbed the flavors.
- Season with salt and pepper to taste, adjusting as desired.
- Serve hot, garnished with a sprinkle of fresh cilantro.
Notes
For a vibrant flavor boost, add a squeeze of fresh lime juice before serving. If you prefer a smoother consistency, blend the soup for a few seconds before garnishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg