Curry Lentil and Coconut Soup
453kcal
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 1 tsp minced garlic about 2 cloves
- 1-1/2 tsp ginger grated
- 1 tbsp medium curry powder
- 1/4 tsp red pepper flakes
- 3/4 cup red lentils
- 14.5 ounce crushed tomatoes
- 1/2 cup cilantro chopped
- 13.5 ounce unsweetened coconut milk divided
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- *Extra cilantro lime wedges, salt, pepper and reserved coconut milk for serving
Instructions
- Heat oil in a medium-sized saucepan over medium heat. Add onion and cook, stirring often until softened and turning golden, about 8 minutes.
- Add garlic, ginger, curry powder and red pepper flakes. Cook about 2 minutes, until fragrant. Add lentils with 2 cups water and cook, stirring continuously, for 1 minute. Add tomatoes, cilantro, salt, pepper and water. Stir.
- Set aside 1/4 cup coconut milk for serving and add remaining coconut milk to saucepan.
- Bring the mixture to a boil, reduce heat and stirring occasionally, simmer until lentils are soft, but not mushy, 20 - 25 minutes. Season soup with more salt and pepper to taste.
- To serve, divide soup into bowls and drizzle with reserved coconut milk and sprinkle additional cilantro on top. Serve with lime wedges.
Nutrition
Serving1servingCalories453kcalCarbohydrates37.1gProtein13.21gFat30.73gSaturated Fat21.34gSodium447.95mgPotassium948.77mgFiber15.32gSugar9.66gVitamin A420.92IUVitamin C16.43mgCalcium82.64mgIron5.95mg