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Curry Lentil Soup

A delightful blend of lentils, aromatic spices, and creamy coconut milk, this soup offers a cozy experience perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (rinsed) Ensure to rinse before cooking.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste
  • Fresh cilantro for garnish Optional, for serving.

Method
 

Preparation
  1. Begin by heating a large pot over medium heat. Add a splash of oil and sauté the diced onion until it becomes translucent, about 4-5 minutes.
  2. Toss in the minced garlic and diced carrot, stirring for about 2 minutes.
  3. Sprinkle the curry powder into the pot, stirring continuously for an additional minute.
  4. Add the rinsed lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for around 20-25 minutes.
  5. Once the lentils are cooked, stir in the coconut milk. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. Serve hot, garnished with fresh cilantro.

Notes

Feel free to substitute lentils with chickpeas or beans. For a richer flavor, simmer longer. Always rinse lentils before cooking to enhance texture and flavor. Store in an airtight container for up to 5 days in the fridge, or freeze for 2-3 months.