Curried Lentil Soup
Ingredients
The base
-
2
Tbsp.
virgin coconut oil or extra-virgin olive oil
-
1
medium
onion, finely chopped
-
2
cloves
garlic, finely chopped
-
1
(2½") piece
fresh ginger, peeled, finely grated
-
1
Tbsp.
curry powder
-
¼
tsp.
crushed red pepper flakes
-
¾
cup
red lentils
-
1
(14.5-oz.) can
crushed tomatoes
-
½
cup
finely chopped cilantro
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
1
(13.5-oz.) can
unsweetened coconut milk
For serving
Instructions
- Heat coconut oil in a medium saucepan over medium heat and sauté the onion until softened and golden brown.
- Add garlic, ginger, curry powder, and red pepper flakes; cook until fragrant.
- Stir in the lentils and cook for a minute.
- Add crushed tomatoes, chopped cilantro, salt, water, and coconut milk (reserve some for serving).
- Bring to a boil, then reduce heat and simmer until lentils are soft, about 20-25 minutes.
- Adjust seasoning with salt and pepper as needed.
- Ladle soup into bowls, drizzle with reserved coconut milk, and garnish with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
You might also like