Lentil and Vegetable Curry Soup Recipe

Lentil and Vegetable Curry Soup Recipe

Ingredients:

Base:

• Red lentils: 1 cup (rinsed and drained)
• Carrots: 2 (peeled and diced)
• Onion: 1 medium (finely chopped)
• Garlic: 3 cloves (minced)
• Ginger: 1-inch piece (grated)
• Tomatoes: 2 (chopped) or 1 cup canned tomatoes
• Coconut milk: 1 cup (optional, for creaminess)
• Vegetable stock or water: 4 cups

Spices:

• Curry powder: 1 tablespoon
• Ground turmeric: 1 teaspoon
• Ground cumin: 1 teaspoon
• Paprika: 1/2 teaspoon
• Salt: To taste
• Pepper: To taste
• Red chili flakes: Optional, for heat

Garnish:

• Cilantro: Fresh, chopped
• Lemon or lime wedges: For serving

Instructions:

1. Prepare the Base:
   • Heat 2 tablespoons of oil in a large pot over medium heat.
   • Sauté the chopped onions until translucent.
   • Add garlic, ginger, and all the spices (curry powder, turmeric, cumin, and paprika). Cook for 1–2 minutes until fragrant.
2. Add the Vegetables:
   • Stir in the chopped carrots and tomatoes. Cook for 3–4 minutes.
3. Cook the Lentils:
   • Add the rinsed lentils to the pot and mix well.
   • Pour in the vegetable stock or water. Bring to a boil, then reduce the heat to a simmer.
   • Cook for 20–25 minutes, stirring occasionally, until the lentils and carrots are tender.
4. Add Coconut Milk (Optional):
   • Stir in the coconut milk for a creamy texture. Simmer for an additional 5 minutes.
   • Adjust seasoning with salt and pepper to taste.
5. Blend (Optional):
   • For a smoother texture, blend part of the soup using an immersion blender or remove half the soup, blend it, and return it to the pot.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro.
   • Serve with lemon or lime wedges for a tangy kick.