Description
A warm and comforting soup loaded with wholesome ingredients, perfect for chilly evenings.
Ingredients
Scale
- 2 Tbsp. virgin coconut oil or extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (2 1/2 inch) piece fresh ginger, peeled, finely grated
- 1 Tbsp. curry powder
- 1/4 tsp. crushed red pepper flakes
- 3/4 cup red lentils
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup finely chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- 1 (13.5 ounce) can unsweetened coconut milk, shaken well
- Lime wedges for serving
Instructions
- Warm coconut oil in a medium saucepan over medium heat.
- Cook chopped onion, stirring often until softened and golden brown, about 8 to 10 minutes.
- Add garlic, ginger, curry powder, and red pepper flakes, cooking until fragrant, about 2 minutes.
- Incorporate red lentils and cook, stirring for 1 minute.
- Add crushed tomatoes, chopped cilantro, a pinch of salt, and water; season with black pepper.
- Set aside 1/4 cup liquid from coconut milk for serving; add remaining coconut milk to saucepan.
- Bring mixture to a boil, then reduce heat and simmer gently until lentils are soft but not mushy, about 20 to 25 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve in bowls, drizzled with reserved coconut milk and garnished with more cilantro. Serve with lime wedges.
Notes
The soup can be made ahead and stored in an airtight container for up to 3 days. Freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg