Red Lentil Coconut Curry
By: Barb Biagioli
A vibrant, rich, and nourishing soup, this Red Lentil Coconut Curry can be served as a simple soup or dished over fluffy rice. The perfect addition to your fall roundup of warming and comforting one-pot meals, it’s also quick and easy to make, utilizing pantry staples and minimal ingredients. I hope you love it as much as I do!
Red Lentil Coconut Curry Recipe
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 6 - 8
INGREDIENTS
4 tablespoons coconut oil
2 medium yellow onions, chopped
8 garlic cloves, minced
6 tablespoons ginger, minced
2 tablespoons curry powder
1 tsp turmeric
1 tsp oregano
½ tsp coriander
½ tsp red pepper flakes
2 cups red lentils (soaked overnight)
1 can diced tomatoes (28oz)
3 cups of vegetable broth
2 cans of full fat coconut milk
1 tsp sea salt
1 lime, juiced
INSTRUCTIONS
1. In a large Dutch oven pot, add the onion and garlic and sauté until translucent, about 10 minutes.
2. Add the ginger and all spices and cook for another couple of minutes.
3. Add the tomatoes, red lentils, broth, coconut milk, and salt. Bring the pot to a boil, cover, and reduce to a simmer. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. Cook for 30 minutes or until the red lentils are cooked through.
4. Once slightly cooled, add lime juice. Serve as is, like a soup, or dish over millet or rice for a heartier meal.
Note: If the soup is too thick, stir in more broth, coconut milk, or water until you’ve reached desired consistency.
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