Curried Lentil Soup
A hearty and flavorful curried lentil soup that is perfect for a cozy meal.
Equipment
- large pot
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 cup dried green or brown lentils (rinsed)
- 1 tbsp olive oil
- 1 medium onion (diced)
- 2 clove garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 4 cup vegetable broth
- 1 can diced tomatoes (14 ounces, with juices)
- 1 can coconut milk (14 ounces)
- salt (to taste)
- pepper (to taste)
- fresh cilantro (for garnish (optional))
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the diced carrots and celery, cooking for about 5 more minutes until softened.
- Sprinkle in the curry powder, ground cumin, turmeric, and ground coriander, stirring to coat the vegetables evenly.
- Pour in the vegetable broth and add the rinsed lentils, stirring well to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Add the diced tomatoes with their juices and coconut milk, stirring to mix everything together.
- Simmer for an additional 10 minutes, allowing the flavors to meld.
- Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro if desired.
Notes
You can add other vegetables or spices according to your preference.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 15g | Fat: 10g | Sodium: 800mg