Description
A hearty and healthy curried red lentil soup that is easy to make and full of flavor.
Ingredients
Scale
- 1 medium white onion (diced, approx. 2 cups, 300 g)
- 3 medium carrots (chopped into thick rounds, approx. 2 cups, 300 g)
- 3 cloves garlic (minced)
- 3 stalks celery (chopped, approx. 320 g)
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups uncooked red lentils
- 1 can (14 oz) light coconut milk
- 1 can (28 oz) diced tomatoes with the juices
- 4 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tsp coconut sugar or maple syrup
Instructions
- Add the carrots, celery, onion and garlic to a soup pot with 2 tbsp water or broth. Cook over medium heat, stirring often, for 5-6 minutes. You can use 1 tbsp olive oil or coconut oil to saute if you prefer.
- Add the spices and stir to combine. Cook for another minute or two, adding 1-2 tbsp more water or broth if the pot is getting too dry.
- Add the lentils, diced tomatoes, coconut milk and broth and stir to combine. Simmer for 20-25 minutes, uncovered, over medium heat until the lentils are soft and almost mushy.
- Stir in the coconut sugar and soy sauce (or gluten-free tamari). Season with additional salt and pepper, if needed. You can adjust the thickness by stirring in a little extra broth.
- Serve right away topped with fresh cilantro and a squeeze of lime juice, if desired.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Customize the spice level by adding more or less curry powder.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg