Curry Lentil Soup
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 2 tablespoons coconut oil
- 1 yellow onion, (finely chopped)
- 1 red bell pepper (finely chopped)
- 8 cloves garlic (finely chopped)
- 2 1/2 inch piece of ginger (peeled and finely chopped)
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper flakes
- 3/4 cup lentils
- 1 14.5 ounce can crushed tomatoes
- 1/2 cup cilantro (finely chopped, plus more for garnish)
- kosher salt and freshly cracked black pepper to taste
- 1 13.5 ounce can unsweetened coconut milk
- lime wedges for serving
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Preparation
Step 1
Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
Step 2
Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
Step 3
Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
Step 4
Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
Step 5
To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.
Step 6
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