Curry Lentil Soup
Total Time: 45 minutesYield: 4 Servings
Source: www.31daily.com
Category: Soup
Ingredients
2 tablespoons Olive Oil1 whole Onion (chopped)
2 whole Carrots (chopped)
4 cloves Garlic (minced)
1 tablespoon Curry Powder
1⁄2 teaspoon Turmeric
1 whole Ginger (grated, 1-inch)
1⁄4 teaspoon Red Pepper Flakes
3⁄4 cups Lentils
14 1⁄2 ounces Diced Tomatoes
13 1⁄2 ounces Coconut Milk
1 1⁄4 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
1⁄4 cup Cilantro (chopped)
Directions
- Heat oil in a Dutch oven over medium heat. Add the chopped onion and carrots; saute until golden brown, about 7 to 8 minutes.
- Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook 2 minutes more or until fragrant. Then stir in the lentils and cook for 1 minute more.
- Add undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then stir in the coconut milk.
- Bring the soup to a boil then reduce to maintain a simmer. Stir occasionally and cook until the lentils are soft, about 30 minutes. Season to taste with salt and pepper as needed. Add cilantro and stir well, serve immediately.