Curried Coconut Lentil Soup
Delicious Curried Coconut Lentil Soup is incredibly easy to make, but has amazingly complex flavours. It’s rich and creamy, and deceptively healthy!
Servings: 6
Equipment
- Large dutch oven with lid
Ingredients
- 2 Tablespoon olive oil
- 1 small onion diced
- 4 cloves garlic crushed
- 1 inch piece of fresh ginger peeled & grated
- 2 teaspoons curry powder
- ½ teaspoon red pepper flakes
- salt & pepper
- 1 14-oz can fire-roasted diced tomatoes or 398 ml
- 1 cup lentils rinsed
- 5 cups vegetable stock
- 1 can coconut milk well shaken
- Juice from one lime
- Fresh cilantro finely chopped, for garnish
Instructions
- In a large dutch oven over medium high heat, add olive oil. Add onion and cook for 5 minutes or until translucent.
- Add garlic, ginger, curry, pepper flakes, salt & pepper, and cook for 5 minutes.
- Add tomatoes, rinsed lentils, vegetable stock, and coconut milk, and bring to a boil.
- Lower heat to medium low, cover with a lid, and cook for 25-30 minutes or until lentils are tender.
- In the last few minutes, add lime juice.
- Taste and adjust with more salt & pepper if desired. Serve topped with chopped cilantro.
Notes
Feel free to blend the soup, using a high-speed or stick blender, if you prefer a smoother texture.
Did you make Curried Coconut Lentil Soup? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.