Turmeric Coconut Curry Lentil Soup: Golden Comfort in a Bowl
This vegan and gluten-free soup is packed with flavor and nutritional benefits. The addition of turmeric, coconut milk, and curry powder gives the soup a deliciously warm and comforting flavor.
Equipment
- large pot
- cutting board
- Knife
- Measuring cups and spoons
- Spoon or ladle
Ingredients
- 1 cup Lentils
- 1 can Coconut Milk
- 1 tsp Turmeric
- 4 cups Vegetable Broth
- 1, diced Onion
- 3 cloves, minced Garlic
- 2 medium, diced Carrots
- 2 medium, diced Tomatoes
- 2 cups Spinach
- 1, juiced Lime
- To taste Salt
- To taste Pepper
Instructions
- Cook the lentils - Rinse the lentils and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the lentils are tender.
- Sauté onions and garlic - While the lentils are cooking, heat a large pot over medium heat. Add a splash of olive oil and sauté the onions and garlic until they become fragrant and translucent, about 5-7 minutes.
- Add curry powder and turmeric - Add curry powder and turmeric to the pot with onions and garlic and stir for a minute or so to let the flavors bloom.
- Add the vegetables and vegetable broth - Add the diced carrots and tomatoes to the pot, followed by the vegetable broth. Bring to a boil and then reduce heat to a simmer. Let the soup cook for 10-15 minutes, or until the vegetables are tender.
- Add the coconut milk, spinach, and lime juice - Add the coconut milk and spinach to the pot and stir until the spinach has wilted. Finally, squeeze in the lime juice and stir to combine.
- Season and serve - Taste the soup and adjust seasoning as needed with salt and pepper. Ladle into bowls and serve hot. Top with additional lime juice, cilantro, or chili flakes as desired.