Description
This comforting Coconut Curry Lentil Soup combines creamy coconut milk with fragrant curry spices and tender red lentils, creating a rich and flavorful vegan dish perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 1 can (13.5 oz) coconut milk
- 1 tablespoon curry powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups water or vegetable broth
- Salt to taste
- Optional: fresh cilantro for garnish
Instructions
- Prepare the ingredients: Rinse the red lentils thoroughly under cold water until the water runs clear. Chop the onion finely and mince the garlic cloves to ensure they release their full flavor during cooking.
- Sauté aromatics: In a large pot over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they become translucent and fragrant, about 5 minutes. This step helps build the base flavor for the soup.
- Add spices and lentils: Stir in the curry powder and cook for another minute to toast the spices. Then add the rinsed lentils and stir to coat them with the spices and aromatics.
- Add liquids and simmer: Pour in the coconut milk and 4 cups of water or vegetable broth. Stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat to low and let it simmer gently, uncovered, for about 30 minutes or until the lentils are soft and the soup has thickened to your liking.
- Season and serve: Taste the soup and add salt as needed. Optionally, garnish with fresh chopped cilantro before serving to add a fresh, vibrant note to the dish.
Notes
- Adjust the amount of curry powder to suit your preferred spice level.
- You can substitute vegetable broth for water to enhance the flavor.
- The soup thickens as it cools; add extra water or broth if a thinner consistency is desired.
- This soup freezes well and can be stored refrigerated for up to 3 days.
