Lentil Curry Soup Recipe

Lentil Curry Soup Recipe 




This comforting lentil curry soup is full of rich flavors! It combines fire-roasted tomatoes, creamy coconut milk, ginger, and a blend of aromatic spices.

Read More Palak Chaat Recipe 

Ingredients:

2 tablespoons coconut oil

1 medium onion, chopped

4 garlic cloves, minced

3 tablespoons fresh ginger, minced

1 tablespoon mild curry powder

¼ teaspoon crushed red pepper flakes (plus extra for serving)

1 (28-ounce) can fire-roasted diced tomatoes

1 cup dry French green lentils, rinsed

2½ cups water

1 (14-ounce) can full-fat coconut milk

½ teaspoon sea salt (plus extra for seasoning)

Freshly ground black pepper

½ cup fresh cilantro, chopped

2 tablespoons fresh lime juice

Instructions:

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and turns golden, about 8-10 minutes. If needed, reduce the heat to prevent burning.


Add the minced garlic, ginger, curry powder, and red pepper flakes to the pot. Stir well and cook for another 1-2 minutes until fragrant.


Stir in the fire-roasted tomatoes, lentils, water, coconut milk, ½ teaspoon of salt, and freshly ground black pepper. Bring the mixture to a boil. Once boiling, lower the heat, cover the pot, and let it simmer for 25 to 35 minutes, stirring occasionally, until the lentils are tender. If the soup becomes too thick, add ½ to 1 cup of additional water to adjust the consistency.


Once the lentils are soft, stir in the fresh cilantro and lime juice. Taste and adjust the seasoning with more salt and pepper, as needed.


Serve warm, garnished with extra crushed red pepper flakes, if desired.


Notes:

Store any leftover soup in the refrigerator for up to 4 days. If it thickens too much after refrigeration, simply stir in a little water while reheating until you achieve your preferred consistency.

This soup also freezes well for future meals.

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