Curry Lentil Soup
A warming, healthy one-pot lentil soup filled with curry spices, creamy coconut milk, fire-roasted tomatoes, ginger, and a bright squeeze of lime.
Equipment
Ingredients
Ingredients
coconut oil (room temperature)
2 tablespoon
onion (chopped)
1 medium
garlic (minced)
4 clove
ginger (minced, fresh)
3 tablespoon
curry powder (mild)
1 tablespoon
red pepper flakes (crushed)
0.25 teaspoon
fire-roasted diced tomatoes (canned)
1 can
French green lentils (dry, rinsed)
1 cup
water
2.5 cup
coconut milk (full-fat, canned)
1 can
sea salt
0.5 teaspoon
black pepper (freshly ground)
0 to taste
cilantro (chopped, fresh)
0.5 cup
lime juice (fresh)
2 tablespoon
Instructions
Sauté the onion
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.
Add aromatics and spices
With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Simmer the soup
Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce the heat. Simmer, stirring occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in 1/2 to 1 cup more water to reach your desired consistency.
Finish and serve
Stir in the cilantro and lime juice. Season to taste with salt and pepper and serve.
Storage
Soup will thicken in the fridge; stir in water or broth to loosen when reheating. Leave 2.5 cm headspace when freezing.
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