Time: 40min
Servings: 6-8
Rating: 4.5/5
Recipe by Sam from Ahead of Thyme: https://www.aheadofthyme.com/coconut-curry-lentil-soup/
INGREDIENTS
- 1.5 cup dry lentils (green, brown, etc.)
- 1 tbs coconut oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tbs ginger, grated
- 1/4 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp curry powder
- 1 tsp cumin
- 2 med carrots, 1/4″ pieces
- 1 russet potato, 1/4″ pieces
- 1 tbs tomato paste
- 1.5 cups water
- 2 cups vegetable broth
- 400ml can coconut milk
- Salt & pepper
- Cilantro
INSTRUCTIONS
- Rinse lentils. Place drained lentils in a large bowl, pour in boiling water and cover for 10min.
- Chop onions, garlic, and ginger.
- In a large pot over medium heat, sautee onions, garlic, ginger, and turmeric until soft, ~10min.
- Add in garam masala, curry powder, and cumin and cook for an additional min.
- Chop carrots & potato.
- Add in lentils, carrot, potato, tomato paste, water, broth, and coconut milk. Simmer for 15 min. Season with salt and pepper.
Thoughts
This was a yummy soup. I added 1-2cups frozen spinach into the soup and only had 1 cup of lentils. I also only had chicken broth. For a smoother soup, blend 1 cup of soup.