- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This simple, one-pot curried lentil soup comes together quickly thanks to pantry ingredients like coconut milk, canned tomatoes, spices, and broth. Opting for coconut or vegetable oil and vegetable broth makes this soup vegan, though you can also use butter and chicken broth if you prefer additional savory flavor. Serve the soup with naan, pita, or crusty bread for sopping up any bits left on the bottom of the bowl.
Ingredient:
- 2 tablespoons coconut or vegetable oil
- 1 large yellow onion, chopped (about 1 3/4 cups)
- 3 medium carrots, peeled, halved lengthwise, and thinly sliced (about 1 cup)
- 4 large garlic cloves, minced
- 1 tablespoon minced fresh ginger (about 1 [1 1/2-inch] piece)
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 3 cups vegetable broth, chicken broth, or water
- 1 cup uncooked red lentils, rinsed
- 1 (13 1/2-ounce) can coconut milk (such as Aroy-D), whisked well
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped cilantro
- Crushed red pepper, lime wedges
