Red Lentil Soup with Curry and Coconut Milk [ 40 min ]
Infused with the rich, warming flavors of curry and the creamy decadence of coconut milk, this Red Lentil Soup is both vibrant and wholesome. It's a bowl of comfort that promises to delight with every spoonful. The hearty lentils and fresh veggies make it not just satisfying but also highly nutritious, perfect for a quick and healthy dinner on a chilly evening.
Ingrédients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can coconut milk
- 4 cups vegetable broth
- 1 medium carrot, diced
- 1 medium potato, diced
- 1 cup baby spinach
- Salt to to taste
- Pepper to to taste
- Juice of of 1 lime
- Fresh cilantro, cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes, until fragrant and softened.
- Stir in the curry powder, turmeric, and cumin. Cook for another 1-2 minutes to toast the spices.
- Pour in the coconut milk and vegetable broth. Add the rinsed red lentils, diced carrot, and potato.
- Bring the mixture to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes until lentils and vegetables are tender.
- Stir in the baby spinach until wilted. Season with salt and pepper to taste.
- Turn off the heat and add the lime juice.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 32gProtéines: 12gFat: 14gSucre: 5g
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