Creamy Coconut Lentil Soup Hearty and Flavorful Dish

Ingredients

• 1 cup dried red lentils, rinsed
• 1 can coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 cup vegetable broth
• 2 cups water
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• to taste salt and pepper
• 2 tablespoons olive oil
• for garnish fresh cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and grated ginger. Sauté for about 3–5 minutes, until the onion is translucent and fragrant.
2. Add diced carrots and celery to the pot, stirring occasionally. Cook for an additional 5 minutes.
3. Stir in curry powder and turmeric, allowing the spices to toast for about 1 minute.
4. Add the rinsed lentils, vegetable broth, and water to the pot. Bring the mixture to a boil.
5. Reduce heat to low, cover, and let it simmer for about 20-25 minutes, or until the lentils are soft and cooked through.
6. Stir in the coconut milk and season with salt and pepper to taste. Let it warm through for another 5 minutes.
7. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup until smooth, or transfer a portion to a blender and blend, then return to the pot.
8. Serve hot, garnished with fresh cilantro.