Coconut Curry Red Lentil Soup

This nourishing soup transforms humble red lentils into a creamy, satisfying meal with the help of coconut milk and aromatic curry spices. Quick-cooking and completely plant-based, it makes an ideal weeknight dinner.

Ingredients

  • 1 1/2 cups Red Lentils
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 tablespoons Curry Powder
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh Ginger Root, minced
  • 1 teaspoon Redmond Real Salt
  • 1/4 teaspoon Cayenne
  • Fresh Cilantro for garnish

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic, ginger, curry powder, and cayenne. Cook for 1 minute until fragrant.
  3. Stir in red lentils, coating with spices. Add broth and bring to a boil.
  4. Reduce heat and simmer for 20-25 minutes until lentils are tender and breaking down.
  5. Stir in coconut milk and salt. Simmer 5 more minutes to heat through. Garnish with fresh cilantro before serving.

Notes

  • Use Coconut Milk Powder reconstituted if canned milk unavailable.
  • Add Turmeric for extra anti-inflammatory benefits.
  • Serve over Brown Basmati Rice for heartier meal.
  • Soup thickens upon standing; thin with broth if needed when reheating.