Coconut Curry Lentil Soup

Ingredients

• 2 tablespoons Olive Oil
• 1 medium, diced Yellow Onion
• 1 tablespoon, minced Fresh Ginger
• 2 cloves, crushed Garlic
• 0.25 cup (gluten-free) Red Curry Paste
• 1 teaspoon Garam Masala
• 1 teaspoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Sea Salt
• 4 cups Gluten-Free Vegetable Broth
• 1.75 cups, rinsed Red Lentils
• 1 can (13.5 oz) Full-Fat Coconut Milk
• 2 tablespoons, chopped (for garnish) Fresh Cilantro
• 1 (for serving) Lime Wedges

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium heat.

2. 2

   Add the diced onion and cook, stirring occasionally, until softened, about 8 minutes.

3. 3

   Stir in the minced ginger and crushed garlic and cook for another 2 minutes, until fragrant.

4. 4

   Incorporate the red curry paste, garam masala, curry powder, turmeric, and salt. Stir well to combine and coat the vegetables with the spices.

5. 5

   Pour in the gluten-free vegetable broth and add the rinsed red lentils. Bring the mixture to a boil.

6. 6

   Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender and the soup has thickened slightly.

7. 7

   Stir in the coconut milk and gently heat through, being careful not to boil. Simmer for about 5 minutes.

8. 8

   Remove from heat and let stand for a few minutes to allow flavors to meld.

9. 9

   Ladle the Coconut Curry Lentil Soup into bowls and garnish with fresh cilantro and a squeeze of fresh lime juice.

10. 10

    Serve hot and enjoy the delicious warmth!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.