Curry Lentil Soup
User Reviews
5.0
102 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 to 6
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Course
Soup
Curry Lentil Soup
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This curry lentil soup is warming and delicious! It's made with fire-roasted tomatoes, creamy coconut milk, ginger, and spices.
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Ingredients
- 2 tablespoons coconut oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- ¼ teaspoon crushed red pepper flakes plus more to taste
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 cup dry French green lentils rinsed
- 2½ cups water
- 1 (14-ounce) can full-fat coconut milk
- ½ teaspoon sea salt plus more to taste
- freshly ground black pepper
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
- Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
- Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
Notes
- Store leftover soup in the fridge for up to 4 days. If it thickens too much in the fridge, stir in a little water while you reheat it until you reach your desired soup consistency. This soup also freezes well.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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