Description
This comforting and flavorful Curry Lentil Soup combines wholesome lentils, aromatic spices, and creamy coconut milk to create a hearty, nutritious meal. Perfect for a cozy dinner, this soup features a blend of fresh vegetables and warming curry spices, making it both nourishing and deliciously satisfying.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach or kale (optional)
- Juice of 1 lime
- Fresh cilantro, for garnish
Liquids
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
Dry Ingredients and Spices
- 1 cup dried green or brown lentils, rinsed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
Others
- 1 tablespoon olive oil
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant to enhance the soup’s aroma.
- Cook Vegetables: Add the diced carrot, celery, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften, building the soup’s flavor base.
- Add Lentils and Spices: Stir in the dried lentils, curry powder, ground cumin, turmeric, red pepper flakes, salt, and black pepper. Mix thoroughly to coat the lentils evenly with the spices.
- Add Liquids and Boil: Pour in the coconut milk and vegetable broth. Increase heat to bring the mixture to a boil, combining all ingredients well.
- Simmer Soup: Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the lentils are tender and fully cooked.
- Add Greens: If using, stir in the fresh spinach or kale during the last 5 minutes of cooking until wilted, adding extra nutrients and color.
- Finish with Lime Juice: Remove the pot from heat and stir in the lime juice to brighten and balance the flavors.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro before serving hot for a delicious meal.
Notes
- You can substitute green or brown lentils with red lentils, but cooking time may vary.
- Adjust red pepper flakes to control the spiciness.
- The soup can be stored in the refrigerator for up to 4 days and reheated gently.
- For a thicker consistency, mash some lentils against the side of the pot before serving.
- Serve with warm naan or crusty bread for a complete meal.