Description
A creamy, vegan coconut curry soup made with red lentils, ginger, and garlic, perfect for chilly evenings.
Ingredients
- 1 cup red lentils
- 1 can coconut milk (full fat or light)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add a splash of oil and sauté the chopped onion, minced garlic, and grated ginger until onion becomes translucent, about 4–6 minutes.
- Stir in the red lentils, coconut milk, and vegetable broth. Add curry powder and cumin. Mix to combine.
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 20–25 minutes, stirring occasionally, until lentils are very tender.
- Season with salt and pepper to taste. Optionally, use an immersion blender for a smoother texture.
- Ladle into bowls and garnish with fresh cilantro. Serve hot.
Notes
For a heartier version, consider adding cooked chicken or pan-fried tofu. Adjust the curry powder based on heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai