Ingredients
Scale
- 1 tbsp oil for frying
- 1 onion finely diced
- 3 garlic cloves chopped
- 1 small piece of ginger chopped
- 2 carrots diced
- 1 tbsp yellow curry powder
- ½ tsp turmeric
- 1 tsp chili powder or paprika powder to taste
- 1 cup (180 g) yellow lentils or red lentils
- 3 cups (720 ml) vegetable broth
- ¾ cup (180 g) coconut milk
- 2 tbsp (30 ml) tamari or soy sauce or coconut aminos if soy-free
- salt and pepper to taste
Instructions
- Heat the oil in a large pan or pot and sauté the onion for 2-3 minutes until translucent and lightly browned.
- Add the garlic and ginger and sauté for another minute.
- Add the carrots and sauté for further 2-3 minutes.
- Sprinkle curry powder, turmeric, and chili or paprika powder over the veggies, stir, and sauté for a minute.
- Rinse the lentils under running water, drain, and add to the pan. Sauté for 1-2 minutes.
- Stir in vegetable broth, coconut milk, and tamari. Bring to a boil.
- Reduce heat to low, cover, and cook for about 15 minutes until the lentils are tender.
- If the soup becomes too thick, add more vegetable broth or coconut milk.
- Season to taste with salt, pepper, and more chili if needed.
- Garnish with fresh parsley or cilantro, sesame seeds, and a squeeze of lime or lemon juice. Serve with flatbread, naan bread, or rice.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a creamier texture, blend half of the soup before serving.
- Adjust spice levels to your preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg