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 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 coconut milk 14 ounces
- Salt and pepper to taste
- 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