Curry Lentil Soup
User Reviews
5
Curry Lentil Soup
Description
This Curry Lentil Soup starts by sautéing onion and bell pepper in coconut oil until golden and softened, which builds a flavorful base. Garlic, ginger, curry powder, and red pepper flakes are then added to release their aromas. Lentils toss with this aromatic mixture briefly before crushed tomatoes, chopped cilantro, water, and coconut milk are stirred in. The soup simmers gently until the lentils are tender but not mushy, with seasoning adjusted to taste.
The final soup blends the earthiness of lentils with a creamy texture from the coconut milk and a warm spiced flavor profile courtesy of the curry powder and ginger. Red pepper flakes provide gentle heat that balances the richness. The finishing drizzle of reserved coconut milk and fresh cilantro brightens the presentation and flavor. Lime wedges served alongside allow each person to add acidity as preferred.
The recipe is flexible, allowing lentils of various colors and different types of curry powders to be used interchangeably. It offers a filling vegetarian option that can stand alone or accompany lighter dishes. The straightforward preparation yields a satisfying textured and fragrant soup.
Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
- 8 cloves garlic finely chopped
- inch ginger peeled and finely chopped, piece
- 1 tablespoon curry powder
- ½ teaspoon red pepper flakes
- ¾ cup lentils
- .5 ounce crushed tomatoes canned
- ½ cup cilantro finely chopped, plus more for garnish
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- .5 ounce coconut milk unsweetened, canned
- lime wedges for serving
Instructions
- Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until golden brown, about 10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.
- Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.
- Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.
- To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.
Notes
- Any color lentils can be used in this recipe for similar results.
- Red, yellow, or green curry powders are interchangeable depending on available spices and desired flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 448mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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