Curried Red Lentil Soup
Lentils are an excellent source of plant-based protein. They cook quickly and are wonderful for soups. This Curried Red Lentil Soup is creamy with a hint of coconut and light curry flavor. If you love curry, feel free to add more curry powder for a stronger flavor. I like to puree most of my soups so I did with this one, too. You can skip that step— it tastes great either way.
The recipe below is large recipe and will serve about 8. I like to go big when I make soup. That way I can freeze some to have on hand for a quick lunch. If you prefer a smaller batch, the recipe can easily be cut in half.
A note about digesting lentils: Some people have difficulty digesting lentils because of the lectins in them. To break down the lectins, you can soak the lentils in water for 2-4 hours before using. This step is optional.
4 TBSP olive oil
4 onions, chopped
4 carrots, peeled and chopped
1 TBSP sea salt
2 TBSP curry powder
2 tsp cumin
1/4 tsp cayenne pepper
2 cups rinsed red lentils
2 quarts vegetable stock
1 15 oz can of full fat coconut milk
1 TBSP fresh lime juice
Plain yogurt and pepitas for garnish, optional
1. Place the olive oil in a large pot over medium heat.
2. Add the onions and cook for 5 minutes, stirring occasionally.
3. Add the carrots and cook for 10 minutes or until carrots are tender.
4. Add the sea salt, curry, cumin, and cayenne pepper. Stir well.
5. Cook for 2 minutes and add the lentils.
6. Add the vegetable stock and bring to a boil.
7. Reduce the soup to a simmer and cook for 25-30 minutes or until the lentils are tender, stirring occasionally.
8. Add the coconut milk and blend well. Return the soup to a boil.
9. Remove from heat and purée with an immersion blender or a stand blender in batches.
10. Return to the pot if using a stand blender.
11. Add the fresh lime juice and adjust seasoning to taste.
12. Garnish with your favorite plain yogurt and pepitas.