Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 can (14.5 oz) crushed tomatoes
- 1 cup red or green lentils
- 4 cups vegetable broth or water
- 1 cup coconut milk (optional)
- Salt and pepper to taste
- 1 tbsp lemon juice
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and carrots until softened, about 5–7 minutes.
- Stir in garlic, ginger, curry powder, and cumin; cook for 1 minute until fragrant.
- Add crushed tomatoes, lentils, and vegetable broth or water. Bring to a boil.
- Reduce heat and simmer for 25–30 minutes, or until lentils are tender.
- Stir in coconut milk, if using, for added creaminess.
- Season with salt, pepper, and lemon juice. Stir well.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Use canned lentils to reduce cooking time — add them after sautéing the vegetables.
- For extra greens, stir in spinach or kale during the last 5 minutes of cooking.
- Blend part of the soup for a thicker texture.
- Add chili or cayenne for more heat.
- Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
