Curry Lentil Soup

🧂 Ingredients

• 2 tablespoons olive oil
• 1 medium onion

  chopped
• 2 carrots

  chopped
• 4 cloves garlic

  finely chopped
• 3 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger

  or 1-inch fresh ginger, finely chopped
• 1/4 – 1/2 teaspon red pepper flakes
• 3/4 cup lentils
• 1 14.5-ounce can petite diced tomatoes
• 1 13.5-ounce can unsweetened coconut milk
• salt and pepper to taste

Instructions

• 1 Heat oil in a Dutch oven over medium heat. Add the chopped onion and carrots;
  saute until golden brown, about 7 to 8 minutes.
• 2 Stir in garlic, curry powder, turmeric, ginger, and red pepper flakes; cook 2
  minutes more or until fragrant. Then stir in the lentils and cook for 1 minute
  more.
• 3 Add undrained tomatoes, 2 ½ cups water, and season with salt and pepper. Then
  stir in the coconut milk (reserve a couple of tablespoons for drizzling).
• 4 Bring the soup to a boil then reduce to maintain a simmer. Stir occasionally and
  cook until the lentils are soft, about 20 minutes. Season to taste with salt and
  pepper as needed.
• 5 Divide soup between bowls, drizzle reserved coconut milk, and top with freshly
  chopped parsley if desired.

Nutrition Info