This vegan soup is a bold, flavor-packed dish combining the richness of coconut milk with the warmth of curry spices. Perfect for those looking for something hearty and healthy.
Ingredients
1 tbsp coconut oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
2 tsp curry powder
1 tsp ground cumin
1 cup red lentils
4 cups vegetable broth
1 can (400ml) coconut milk
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Salt and pepper, to taste
4 Servings
Prep Time:
0 Hrs 10 Mins
Cook Time:
0 Hrs 25 Mins
Total TIme:
0 Hrs 0 Mins
Directions
Step
Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until fragrant.
Step
Stir in curry powder and ground cumin. Cook for 1 minute to toast the spices.
Step
Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are soft.
Step
Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
Step
Serve hot, garnished with fresh cilantro. Pair with warm naan or rice for a complete meal.
Tips for this recipe
For a spicier version, add a pinch of cayenne pepper or chopped chili. Leftovers taste even better the next day as the flavors develop.
