Description
This vibrant golden curry lentil soup packs nutritious red lentils, carrots, and a medley of spices into a single pot, making it a cozy meal perfect for any time of year.
Ingredients
Scale
- 1/4 cup water (or substitute half with oil)
- 1/4 cup thinly sliced shallot (or onion)
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 small serrano pepper, minced (seeds removed)
- 2 cups thinly sliced carrots (or your favorite seasonal vegetable)
- 1 healthy pinch of sea salt
- 3 cups vegetable broth
- 3/4 cup canned light coconut milk
- 1 cup uncooked, rinsed red or golden lentils
- 2 Tbsp coconut aminos
- 1 Tbsp DIY curry powder (or store-bought)
- Fresh lemon or lime juice
- Fresh cilantro, for garnish
- Coconut cream, for optional serving
Instructions
- Heat a large rimmed skillet or pot over medium heat. Once hot, add the water (or oil) and shallot. Sauté for about 3 minutes, stirring often, until softened and lightly browned.
- Add garlic, ginger, and serrano pepper, sautéing for another 2-3 minutes. Toss in the carrots and a pinch of salt, stirring for a minute or two more.
- Pour in the vegetable broth and coconut milk, then increase the heat to medium-high until it comes to a low boil. Add the lentils and give it a good stir.
- Once the soup bubbles again, reduce the heat to low and let it simmer gently. Stir occasionally for about 12-16 minutes until the carrots and lentils are tender. If the soup becomes too thick, simply add more coconut milk or vegetable broth.
- Taste and fine-tune the flavors by adding more salt or coconut aminos for depth, or additional curry powder for a stronger kick.
- Serve in bowls garnished with fresh cilantro and a squeeze of lemon juice, or a drizzle of coconut cream if you’re feeling fancy.
Notes
This soup stores beautifully! Keep it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 1 month. When ready, simply reheat on the stovetop, adding more broth if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg