Ingredients with Measurements:
- 1 cup red lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (13.5 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little bit of oil until softened.
2. Add the curry powder, cumin, coriander, and turmeric to the pot and stir for about a minute until fragrant.
3. Add the red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the lentils are tender.
4. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 305
Total Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 1053mg
Total Carbohydrates: 29g
Dietary Fiber: 13g
Sugars: 6g
Protein: 10g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use diced fresh tomatoes instead of canned tomatoes.
- You can use light coconut milk instead of regular coconut milk.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use different types of lentils such as green or brown lentils.
- Add a dollop of plain yogurt or sour cream on top for extra creaminess.
Tips and tricks:
- Rinse the lentils thoroughly before using to remove any debris.
- Use a good quality curry powder for the best flavor.
- Adjust the amount of spices to your liking.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat or in the microwave until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with naan bread or crusty bread for dipping.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any foodborne illness.
- Store the soup in the refrigerator promptly after cooking.
Food history:
Curried lentil soup is a popular dish in Indian cuisine. Lentils have been a staple food in India for thousands of years and are a great source of protein and fiber.
Flavor profiles:
This soup has a rich and creamy texture with a spicy and aromatic flavor from the curry powder and other spices.
Serving suggestions:
Serve this soup as a main dish or as a starter for a meal.
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Region: Indian