Description
A flavorful and creamy coconut lentil soup that combines the richness of coconut milk with the heartiness of lentils, perfect for a comforting meal.
Ingredients
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, sauté the chopped onion, garlic, and ginger until fragrant.
- Add the curry powder and turmeric, stirring for about a minute.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils and reduce heat to a simmer.
- Cook for about 20 minutes or until lentils are tender.
- Stir in the coconut milk and season with salt and pepper.
- Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add red pepper flakes or diced chili peppers.
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add vegetables like spinach or carrots for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian