Lentil Curry Soup
This tasty lentil curry soup combines a rich tomato broth, creamy coconut milk, and a satisfying mixture of lentils and veggies. It's easy to make and perfect to make a big batch to reheat later in the week.
Servings: 4 servings
Ingredients
- 4 tablespoons olive oil
- 1 cup chopped onions
- 2 cups chopped carrots
- 1 cup chopped red bell pepper
- 2 tablespoons minced garlic
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 1 teaspoon minced ginger
- 1 cup lentils brown or red lentils are what I usually prefer
- 1 14.5 ounce can crushed tomatoes
- 3 cups vegetable broth
- 4 cups water
- 1 13.5 ounce can unsweetened coconut milk
- 2 cups cilantro for topping
- salt and pepper to taste
Instructions
- Heat your enameled cast iron pan over medium heat. Add in the onions, bell peppers, and carrots and sauté for 5-7 minutes until the vegetables are tender.
- Stir in the garlic and spices and cook 2-3 minutes.
- To this, stir in the lentil, broth, and crushed tomatoes.
- Bring it to a boil and reduce the heat to medium-low.
- Continue cooking, being sure to stir occasionally so it doesn't burn on the bottom. Mine took about 45 minutes. Once the lentils are tender, stir in the coconut milk.
- Serve and top with cilantro if you are using.
Notes
For a little added heat, sometimes I will add in ½-1 ½ teaspoons crushed red pepper.
I cannot serve this soup without the cilantro topping, but if you aren't into cilantro, omit it!
Make sure you use canned coconut milk for the best flavor. The beverage in carton isn't as rich and creamy.
Store leftovers after completely cooled, in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Reheat thawed soup in the microwave or a saucepan on the stove over medium heat. You may need to add more vegetable broth if the soup thickens while stored.
Cut the veggies into small pieces so they cook in the same time as the lentils.