Description
This coconut curry lentil soup is vegan-friendly, easy to make, and bursting with mouth-watering flavors!
Ingredients
Scale
- Onion and aromatics
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp fresh ginger, minced
- 1 tsp garlic paste
- Spices and liquids
- 1–2 tsp curry paste
- Salt to taste
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 3 cups chicken broth
- 1 cup lentils, washed
- 1 cup coconut milk
Instructions
- Preparation:
- Step one: Get a medium sized stockpot or Dutch oven and gather the ingredients – onion, olive oil, fresh ginger and garlic paste.
- Step two: Chop the onion and mince the ginger.
- Cooking:
- Step three: Heat the Dutch oven on medium. Once it has heated up, add and heat oil until it shimmers. Add the onion and sauté for 8 minutes. Add the ginger and garlic and sauté for an additional 2 minutes.
- Step four: Gather the washed lentils, curry paste, chicken broth, garam masala, curry powder, turmeric, salt and coconut milk.
- Step five: Add the curry paste, salt and the spices to the onion mixture.
- Step six: Stir the ingredients together.
- Step seven: Add the broth and lentils.
- Step eight: Stir together and bring to a boil. Lower to a simmer and cook for 20 minutes until lentils are soft.
- Step nine: Add coconut milk, stir together and bring back to a light simmer. Remove from heat.