Coconut-Curry Lentil Soup Recipe

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup dried red lentils
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt and pepper, to taste
• Fresh lime wedges and cilantro, for garnish

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and sauté until tender and translucent.
2. Add the garlic and ginger, and sauté for 1-2 minutes more until fragrant.
3. Add the curry powder, cumin, turmeric, and cayenne pepper. Stir well and cook for 1-2 minutes until fragrant.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Stir in the coconut milk and season with salt and pepper to taste. Simmer for a few more minutes to heat through.
6. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth and creamy.
7. Divide the soup into bowls and garnish with fresh lime wedges and cilantro, if desired.

Verdict

This coconut-curry lentil soup is a deliciously exotic recipe that is both creamy and hearty. The combination of spices and coconut milk give this soup a rich and complex flavor that is truly satisfying. It can be enjoyed as a filling meal on its own or served as a starter to a larger course.

Serving Suggestions

This soup pairs well with a crusty bread or over a bed of rice. To make it a more complete meal, consider adding some protein such as chickpeas or shredded chicken.