Curry Lentil Soup

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Love & Lemons

Total Time

45 mins

Prep Time

10 mins

Cook Time

35 mins

Rating

(13)

Ingredients

4-6 servings

2 tablespoons coconut oil
1 medium onion, chopped
4 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon mild curry powder
¼ teaspoon crushed red pepper flakes, plus more to taste
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 more to taste
Freshly ground black pepper
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice

Beginner Vegetarian Dinner Gluten-Free ...

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Preparation

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Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.

Step 2

With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.

Step 3

Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.

Step 4

Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.

Chef’s notes

Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.

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Curry Lentil Soup

Ingredients

Preparation

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Chef’s notes

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