Curry & Turmeric Lentil Soup
Servings Prep Time
4serviings 10minutes
Cook Time
40minutes
Servings Prep Time
4serviings 10minutes
Cook Time
40minutes
Ingredients
  • 1 tsp vegetable oil
  • 1thumb sized piece ginger, gratedYou can add more or less depending on how much you love ginger!
  • 2cloves garlic (chopped)You can add more or less depending on how much you love garlic
  • 1medium onion diced
  • 1large carrot diced
  • 1tsp turmeric
  • 1tablespoon your fav curry powder
  • 1cup red lentilsrinsed
  • 3cups vegetable broth
  • pinch salt
  • pinch pepper
  • 1can coconut milkYou can sub in 1 cup water instead
  • Kale(Optional as a garnish for a nice contrast in texture!)
Instructions
  1. In a large stock pot, add oil and turn on heat to medium
  2. Once the oil is heated up, add ginger, garlic, onion, and carrot and sautee until soft
  3. Add turmeric and curry powder and mix to combine with the veggies
  4. Add lentils and stir to combine, add vegetable broth, salt and pepper
  5. Turn heat up to high and bring to a boil. Once boiling, reduce to medium heat cook for about 40 minutes (or until lentils are soft)
  6. Turn off heat and use either an immersion blender or pour soup in batches into blender to puree. Taste soup to adjust seasoning if needed.
  7. *Optional: Add shredded up kale into soup
  8. Stir in coconut milk and enjoy!
Recipe Notes

You can use the 6 quart instant pot cookers  to make this soup as well. You can follow the same step and cook on manual for 10 minutes. The pressure in the instant pot actually breaks down the lentils very well so you don’t even need to blend it at the end. Tools I used in this recipe: