Tender lentils and creamy coconut milk come together with a myriad of spices for a cozy, comforting recipe that is sure to keep your body warm and your belly full during the colder winter months. My One Pot Curry Lentil Soup is not only about to become one of your go-to recipes this holiday season, but also comes together in only 30 minutes and with one pot, making it the perfect, easy weeknight dinner.
Ingredients
For the Soup:
- 2 Tablespoons Extra Virgin Olive Oil or Butter
- 1 Medium Onion finely diced
- 3 Cloves Garlic mashed
- 2 Teaspoons Ground Ginger
- 1 Tablespoon Curry Powder
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Cup Red Lentils
- 1 14.5 Ounce Can Crushed Tomatoes
- ¾ Cup Cilantro chopped
- 2 Cups Vegetable Broth
- 1 Cup Full-Fat Coconut Milk
For Garnishing:
- ¼ Cup Chopped Cilantro
- 1 Dollop Greek Yogurt or Coconut Milk
- 1 Drizzle Extra Virgin Olive Oil
- 1 Pinch Flaky Sea Salt
- 1 Pinch Ground Black Pepper
Instructions
- To make this soup, start by heating a large pot, on the stove, over medium heat. Add in the olive oil and allow it to heat up.
- Next, chop the onions and add them to the pot, allowing them to cook for 7-8 minutes until the onions begin to soften and brown slightly.
- Once the onions have softened, add in the garlic, ginger, curry powder, and crushed red pepper flakes.
- Stir the onions and spices together for about a minute, until they're fully combined. Then, add in the lentils, crushed tomatoes, cilantro, vegetable broth and coconut milk.
- Stir the ingredients together until they're combined, then reduce the heat to low and place a cover on the pot.
- Allow the soup to cook for 20-25 minutes, until the lentils are tender and cooked through but not mushy.
- Once the soup is done, remove it from the heat and divide it amongst four bowls. Top with garnishes of choice, then serve and enjoy!
Calories: 365kcal | Carbohydrates: 35g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 500mg | Potassium: 669mg | Fiber: 15g | Sugar: 3g | Vitamin A: 632IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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