Curried Lentil Soup with Coconut Flavor

A Hearty Coconut Lentil Delight

Cooking Time

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Ingredients

• 2 tablespoons coconut oil or vegetable oil
• 1 large yellow onion, diced (about 3/4 cups)
• 3 medium carrots, peeled, halved lengthwise, and finely sliced (approximately 1 cup)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• 1 can of diced tomatoes
• 3 cups vegetable broth, chicken broth, or water
• 1 cup uncooked red lentils, rinsed thoroughly
• 1 can of coconut milk , well whisked
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, chopped
• Crushed red pepper flakes and lime wedges for garnish

Cooking Instructions

Begin by heating the oil in a spacious pot over medium-high heat until it glistens, about 1 minute. Next, toss in the diced onion and sliced carrots. Sauté for about 6 to 8 minutes or until they’re tender and aromatic.

Now add the minced garlic, fresh ginger, kosher salt, ground cumin, turmeric, and black pepper. Let these aromatic ingredients cook until the kitchen is filled with their delightful scents, which should take about a minute.

Stir in the diced tomatoes, your choice of broth (vegetable or chicken), and the rinsed red lentils. Bring this vibrant concoction to a vigorous boil, then reduce the heat to low and stir in the creamy coconut milk. Cover the pot and let it simmer on low, undisturbed, for 25 to 30 minutes, or until the lentils are tender and cooked through.

Finish off by mixing in fresh lime juice and chopped cilantro, adjusting the salt to your preference. For a lovely presentation, garnish with additional cilantro, and serve with a sprinkle of crushed red pepper and lime wedges on the side.