Coconut Curry Lentil Soup!

Coconut Curry Lentil Soup

Ingredients:

• 1 cup dried red lentils (can substitute with green or brown lentils)

• 1 can (14 oz) coconut milk (full-fat for creamier texture)

• 1 tablespoon olive oil or coconut oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon curry powder (adjust based on your taste preference)

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1 can (14 oz) diced tomatoes (no need to drain)

• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)

• 1 medium carrot, chopped

• 1 stalk celery, chopped

• 1 small potato, cubed (optional but adds a nice texture)

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

• Lime wedges (optional, for serving)

Instructions:

1. Prepare the lentils: Rinse the lentils in a fine mesh sieve under cold water until the water runs clear. Set aside.

2. Sauté the aromatics: In a large pot, heat the olive oil or coconut oil over medium heat. Add the chopped onion and cook for 5-6 minutes, until softened and slightly translucent. Add the minced garlic and grated ginger, and sauté for another 1-2 minutes, until fragrant.

3. Add the spices: Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute, allowing the spices to toast and release their flavors.

4. Add the liquids and vegetables: Pour in the coconut milk, diced tomatoes (with their juice), and vegetable broth. Stir in the chopped carrot, celery, and cubed potato (if using). Bring the mixture to a boil.

5. Simmer the soup: Add the rinsed lentils to the pot. Lower the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through. Stir occasionally, and if the soup thickens too much, add more vegetable broth or water to reach your desired consistency.

6. Season to taste: Taste the soup and add salt, pepper, or extra curry powder if needed. If you like your soup spicier, you can also add a pinch of red pepper flakes or a chopped fresh chili.

7. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a fresh, tangy kick.

Q&A: Common Questions and Variations

Q: Can I use a different type of lentil?

A: Yes! Red lentils cook faster and break down more easily, making them ideal for soups. If you prefer, you can use green or brown lentils, but they will take a bit longer to cook (usually about 35-40 minutes). Green and brown lentils also hold their shape better, giving the soup a chunkier texture.

Q: How can I make the soup spicier?

A: You can increase the heat by adding:

• Fresh chili peppers (jalapeño, serrano, or bird’s eye for more heat)

• Red pepper flakes (add a pinch or more based on your preference)

• Cayenne pepper (a little goes a long way)

• Chili powder (for a more smoky flavor)

Add spice gradually, tasting as you go to ensure it doesn’t get too hot for your liking.

Q: Can I make this soup in advance?

A: Absolutely! This soup actually tastes better the next day as the flavors meld together. Let it cool completely before storing in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months—just make sure to let it cool before freezing.

Q: Can I add other vegetables?

A: Yes! You can customize the soup with additional vegetables like:

• Spinach or kale (add towards the end of cooking to wilt it in)

• Sweet potatoes (for added sweetness and heartiness)

• Zucchini (for a lighter, more refreshing flavor)

• Bell peppers (adds color and crunch)

• Peas or green beans (for texture)

Just chop them to similar sizes as the other vegetables so they cook evenly.

Q: What if I don’t have coconut milk?

A: If you don’t have coconut milk, you can substitute with any other creamy ingredient, such as:

• Heavy cream or half-and-half (for a richer soup)

• Cashew cream (for a dairy-free, creamy alternative)

• Unsweetened almond milk (for a lighter, more neutral option)

You can also add a bit of coconut oil to keep the coconut flavor in the soup if you’re going for a lighter version.

Q: Can I make this soup spicy and creamy at the same time?

A: Yes! You can balance the spice and creaminess. Just be mindful to adjust the amount of spice carefully so it doesn’t overwhelm the richness of the coconut milk. If the soup gets too spicy, you can always add a bit more coconut milk to mellow it out.

Q: Can I add protein to this soup?

A: Absolutely! You can add:

• Cooked chicken (shredded or cubed) for a non-vegetarian version.

• Tofu (cubed and sautéed) for a plant-based protein.

• Chickpeas or beans for extra plant protein (add them in with the lentils).

Q: How do I make this recipe gluten-free?

A: This recipe is already gluten-free! Just make sure any additional ingredients, like broth or spices, are certified gluten-free if you’re strictly avoiding gluten.