The Coconut Curry Lentil Soup
Are you ready to dive into a world of flavors and warm your taste buds with a delicious bowl of lentil soup? Look no further, because we have the perfect recipe for you – the Coconut Curry Lentil Soup!
Ingredients:
- 1 cup lentils
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Start by rinsing the lentils under cold water and then set them aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until they are soft and translucent.
- Next, add the curry powder, turmeric powder, and cumin powder to the pot. Stir well to coat the onions and garlic in the spices.
- Now it’s time to add the rinsed lentils and coconut milk to the pot. Stir everything together until well combined.
- Bring the soup to a boil and then reduce the heat to low. Let the soup simmer for about 20-25 minutes, until the lentils are tender.
- Season the soup with salt and pepper to taste.
- You can serve the Coconut Curry Lentil Soup on its own or with a side of warm naan bread or fluffy basmati rice. Enjoy the flavors and let the soup warm you from the inside out!
So why wait? Gather your ingredients and get ready to prepare this delightful Coconut Curry Lentil Soup. With its creamy coconut milk and aromatic curry spices, it’s the ultimate comfort food that will leave you craving for more. Share it with your loved ones or savor it all for yourself – either way, this soup is sure to become a favorite in your household. Bon appétit!
Coconut Curry Lentil Soup
A delicious and hearty lentil soup infused with coconut milk and curry spices.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic minced
- 1 thumb-sized piece of ginger, grated
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
- Add the diced carrots and red bell pepper. Cook for another 2-3 minutes.
- Add the curry powder, cumin, and turmeric. Stir to coat the vegetables with the spices.
- Add the rinsed red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are soft.
- Season with salt and pepper, to taste.
- Serve the soup hot, garnished with fresh cilantro.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gFiber: 9g
