Curried Lentil Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Cat Cora
This is the perfect dinner for a cold evening. Plus, the coconut milk is rich in nutrients and antioxidants, and the cumin is a great anti-inflammatory.
Ingredients
1 1/2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 tsp. ground cumin
6 c. low-sodium vegetable broth
1 1/2 c. red lentils
2 large carrots, coarsely grated
4 sprigs fresh thyme
1 tsp. curry powder
1/2 tsp. ground cinnamon
2 Bay leaves (optional)
1 c. light coconut milk
kosher salt
Black pepper
Cilantro, for serving
Instructions
Heat the oil in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cumin and cook, stirring for 1 minute.
Add the broth, lentils, carrots, thyme, curry powder, cinnamon and bay leaves (if using); bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are just tender, 12 to 15 minutes.
Add the coconut milk and 1/2 teaspoon each salt and pepper; simmer for 5 minutes. Serve with cilantro, if desired.
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