Coconut Curried Lentil Soup
Ginger, coconut milk, cumin, and turmeric give this easy lentil soup warm flavors and a creamy texture.
Nutrition Information
- Calories: 281 kcal
- Carbohydrates: 28g
- Protein: 5g
- Potassium: 368mg
- Fiber: 4g
- Sugar: 11g
Ingredients:
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2 tablespoons coconut or vegetable oil
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1 large yellow onion, chopped (about 1 3/4 cups)
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3 medium carrots, peeled, halved lengthwise, and thinly sliced (about 1 cup)
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4 large garlic cloves, minced
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1 tablespoon minced fresh ginger (about 1 [1 1/2-inch] piece)
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1 1/2 teaspoons kosher salt, plus more to taste
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon black pepper
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1 (14 1/2-ounce) can diced tomatoes
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3 cups vegetable broth, chicken broth, or water
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1 cup uncooked red lentils, rinsed
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1 (13 1/2-ounce) can coconut milk (such as Aroy-D), whisked well
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1 tablespoon fresh lime juice
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1 tablespoon chopped cilantro
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Crushed red pepper, lime wedges
Instructions:
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Heat oil in a large pot over medium-high until shimmering, about 1 minute. Add onion and carrots; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, ginger, salt, cumin, turmeric, and pepper; cook until fragrant, about 1 minute.
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Stir tomatoes, broth, and lentils into mixture in pot. Bring to a boil over high; reduce heat to low, and stir in coconut milk. Cover and simmer over low, undisturbed, until lentils are cooked through, 25 to 30 minutes. Stir in lime juice and cilantro; season with additional salt to taste. Garnish with additional cilantro; serve with crushed red pepper and lime wedges.
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