Curried Lentil Soup with Coconut Milk and Turmeric - Vegetarian
The Golden Curried Lentil Soup is a symphony of warm spices and creamy coconut milk, designed to excite your taste buds and soothe your soul. With a beautiful golden hue from vibrant turmeric, this soup not only looks stunning but also brings a depth of rich, aromatic flavor.
Ingrédients
- 1 cup red lentils, rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon curry powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 medium carrot, diced
- 4 cups vegetable broth
- 1 can coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, lemon, juiced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cumin seeds and toast for 1 minute until fragrant.
- Add the onion, garlic, and ginger. Sauté until the onion is soft, about 5-6 minutes.
- Stir in turmeric, curry powder, ground coriander, and ground cinnamon. Cook for another 1-2 minutes, stirring constantly.
- Add the diced carrot and red lentils, stirring to coat with the spice mixture.
- Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes, until the lentils and carrots are tender.
- Stir in the coconut milk, salt, and black pepper. Simmer for another 5 minutes.
- Stir in the lemon juice and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 34g | Protéines: 10g | Fat: 10g | Sucre: 6g
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