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 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 and cook, covered, for 15 minutes until lentils are tender.
- Season with salt and pepper. Add more chili if needed.
- Garnish with fresh parsley or cilantro, sesame seeds, and lime or lemon juice. Serve with flatbread, naan, or rice.
Notes
- If the soup is too thick, add more vegetable broth or coconut milk.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg