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Amazing 10-Minute Lentil Curry Soup with Coconut Milk

Lentil Curry Soup with Coconut Milk
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This is a warm and comforting Lentil Curry Soup featuring creamy coconut milk. It’s a perfect vegetarian meal to bring some joy to your day, just like a perfect Sunday.

Ingredients

Scale
  • 1 tbsp Coconut oil
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1 tbsp Curry powder
  • 1 tsp Turmeric
  • 1/2 tsp Cumin
  • 1/4 tsp Cayenne pepper (optional)
  • 1 cup Red lentils, rinsed
  • 4 cups Vegetable broth
  • 1 (13.5 oz) can Full-fat coconut milk
  • 1 (14.5 oz) can Diced tomatoes, undrained
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  4. Add the curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  5. Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil.
  6. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  7. Stir in the full-fat coconut milk. Heat through for about 5 minutes; do not boil after adding the coconut milk.
  8. Season the soup with salt and pepper to your taste.
  9. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Notes

  • For a thicker soup, mash about one cup of the cooked lentils against the side of the pot before adding the coconut milk.
  • If you prefer a smoother texture, you can use an immersion blender to partially blend the soup.
  • This soup tastes even better the next day, making it great for meal prep.

Nutrition

Find it online: https://sundayflavor.com/lentil-curry-soup-with-coconut-milk/