Imagine a bowl of warmth that transports you straight to the vibrant streets of India, packed with rich, aromatic spices and creamy, nutritious goodness. This Red Lentil Curry Soup isn't just a meal—it's a flavor explosion that will tantalize your taste buds and comfort your soul. Whether you're a seasoned cook or a kitchen novice, this simple yet spectacular recipe promises to transform your dinner routine with its magical blend of coconut milk, curry powder, and tender red lentils.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can coconut milk
- 4 cups vegetable broth
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of red lentils, 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, 1 can of coconut milk, 4 cups of vegetable broth, 2 tablespoons of curry powder, and salt and pepper to taste.
- Rinse the red lentils under cold water in a fine mesh strainer until the water runs clear. This helps remove any dust or impurities.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and ginger to the pot, stirring frequently for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Stir in the curry powder, allowing it to toast for about 1 minute. This enhances the flavor of the spices.
- Next, add the rinsed red lentils to the pot, followed by the vegetable broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed most of the liquid.
- Once the lentils are cooked, stir in the can of coconut milk. Mix thoroughly and allow the soup to heat through for an additional 5 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasoning as desired, keeping in mind that the flavors will deepen as the soup sits.
- Serve the red lentil curry soup hot, garnished with fresh herbs like cilantro or parsley if desired. This soup pairs well with rice or naan for a complete meal.
Tips
- Always rinse your lentils thoroughly to remove any debris and prevent a gritty texture.
- Toast your curry powder briefly to unlock deeper, more complex flavors.
- Use fresh garlic and ginger for the most vibrant taste profile.
- Don't rush the simmering process—low and slow helps the lentils become perfectly tender.
- For extra richness, consider using full-fat coconut milk.
- If you prefer a smoother soup, use an immersion blender to create a creamy consistency.
- This soup freezes beautifully, so make a double batch for easy future meals.
- Experiment with garnishes like fresh cilantro, a squeeze of lime, or a dollop of yogurt to customize your dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg