Description
A warming curried lentil, tomato, and coconut soup that is creamy, aromatic, and nourishing, made with red lentils, spices, and coconut milk for a comforting vegan meal.
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lime
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Stir in curry powder, cumin, and turmeric; cook for 1 minute.
- Add lentils, crushed tomatoes, coconut milk, and vegetable broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are tender.
- Season with salt and black pepper.
- Stir in lime juice.
- Blend partially for a creamier texture if desired.
- Garnish with fresh cilantro and serve warm.
Notes
- Red lentils cook quickly and break down naturally.
- Adjust curry powder to taste for more or less spice.
- Serve with naan or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired