Curry Lentil Soup
Ingredients
The soup base
-
2
tablespoons
coconut oil
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
3
tablespoons
fresh ginger, minced
-
1
tablespoon
mild curry powder
-
¼
teaspoon
crushed red pepper flakes
-
1
28-ounce can
fire-roasted diced tomatoes
-
1
cup
dry French green lentils, rinsed
-
2½
cups
water
-
1
14-ounce can
full-fat coconut milk
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
The garnish
-
½
cup
fresh cilantro, chopped
-
2
tablespoons
fresh lime juice
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and a pinch of salt; cook until soft and lightly browned.
- Reduce heat and add minced garlic, ginger, curry powder, and red pepper flakes; cook until fragrant.
- Stir in diced tomatoes, lentils, water, coconut milk, salt, and black pepper; bring to a boil.
- Cover and reduce heat; simmer until lentils are tender, stirring occasionally.
- If soup is too thick, add more water to reach desired consistency.
- Stir in chopped cilantro and lime juice; season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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