Coconut Curry Lentil Soup Savory Comfort in a Bowl

Ingredients

• 1 cup red lentils, rinsed
• 1 can coconut milk (400 ml)
• 2 cups vegetable broth
• 1 piece onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1 cup carrots, diced
• 1 cup spinach, chopped
• to taste salt and pepper
• 1 piece juice of lime
• for garnish fresh cilantro

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder, turmeric, and cumin to the pot, stirring well to coat the onions in the spices. Cook for another 2 minutes.
4. Pour in the vegetable broth and coconut milk, and bring to a gentle simmer.
5. Stir in the rinsed lentils and diced carrots. Cover the pot and cook for 20-25 minutes, or until the lentils are tender.
6. Once cooked, use an immersion blender to blend the soup partially for a creamier texture, if desired. Otherwise, leave it chunky.
7. Add the chopped spinach and stir until wilted. Season with salt, pepper, and lime juice to taste.
8. Serve hot, garnished with fresh cilantro.