Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a pot, sauté the onion, garlic, and ginger until fragrant.
- Add the curry powder and turmeric, cooking for another minute.
- Stir in the red lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg