Coconut Curry Lentil Soup
The combination of spices, along with the lentils and robust broth makes this soup so delicious!
Servings 6 cups
- 2 tablespoons olive oil
- 1 medium onion
- 1 tablespoon ginger root (minced)
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- .25 cups curry paste (Pinch of Yum's recipe)
- 1 teaspoon garam masala (or more to your taste)
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 4 cups chicken broth (or vegetable broth)
- 1.75 cups red lentils (rinsed and picked over)(or any colored lentils)
- 1 can coconut milk
Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
Tips on making this lentil soup:
- Rinse and wash your lentils thoroughly before cooking with them. I always place the lentils in a wire strainer and place the whole thing in a big bowl. I run water over the lentils and swish my fingers around, dislodging any debris. I also pick through the lentils for any foreign object and remove them.
- You can make this soup vegetarian just by substituting the chicken broth with vegetable broth
- You can either use coconut milk or coconut cream. Coconut cream is thicker and creamier.
- You can use any color lentils; I use yellow lentils in this post.
- Whenever you sauté, you need to heat the pan up before adding oil. Then you must let the oil heat up for at least a minute before adding whatever you are cooking.
Serving: 1.5cups | Calories: 398kcal | Carbohydrates: 39g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Sodium: 974mg | Potassium: 842mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1575IU | Vitamin C: 16.7mg | Calcium: 73mg | Iron: 7.2mg