Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, chopped (about 200 g)
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup red lentils, rinsed (200 g)
- 6 cups vegetable broth (1.4 L)
- 1 can (400 ml) coconut milk
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
- Optional Add-ins: 1 cup farro or brown rice, 1 teaspoon harissa paste, 2 cups spinach or kale stirred in at the end
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion, chopped carrots, and diced celery. Cook for 5–7 minutes until they are softened.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the curry powder, turmeric, cumin, smoked paprika, salt, and black pepper. Toast the spices for 1–2 minutes to release their aromas.
- Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer for 20–25 minutes, until the lentils are tender.
- Stir in the coconut milk and lemon juice. If you like a creamier soup, use an immersion blender to partially puree it.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve it warm with bread or rice.
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg