🍛 Curry Lentil Soup
A warming, protein-rich soup that costs less than $1 per serving.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- tablespoon olive oil
- small onion, chopped
- cloves garlic, minced
- medium carrots, diced
- cup red lentils, rinsed
- tablespoon curry powder
- can (400 ml) coconut milk
- cups vegetable broth
- Salt and pepper to taste
- Optional: juice of 1/2 lemon (for serving)
Sauté aromaticsIn a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and cook for 2–3 minutes until fragrant. Add vegetables and spicesStir in diced carrots and curry powder. Cook for 2–3 more minutes, stirring to coat the vegetables evenly. Add lentils and liquidsPour in the red lentils, coconut milk, and vegetable broth. Stir well and bring to a boil. SimmerReduce heat to low, cover, and simmer for 20–25 minutes, or until lentils and carrots are soft. Blend (optional)For a creamier texture, blend part of the soup using an immersion blender, or leave it chunky for more texture. Season and finishAdd salt and pepper to taste. Just before serving, add a squeeze of fresh lemon juice to brighten the flavors. 📝 Prep tip: Add a squeeze of fresh lemon juice just before eating to brighten flavors.