Red lentils in coconut milk, curry, ginger, and lime create a vibrant, comforting bowl with bright, warming flavors.
# Ingredients:
→ Vegetables & Aromatics
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, grated
05 - 2 medium carrots, diced
06 - 1 red bell pepper, diced
→ Spices & Seasonings
07 - 1 tablespoon curry powder
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon ground turmeric
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Lentils & Liquids
13 - 1 cup dried red lentils, rinsed
14 - 4 cups vegetable broth
15 - 1 can (13.5 ounces) full-fat coconut milk
16 - Juice and zest of 1 lime
→ Finishing & Garnish
17 - 2 tablespoons fresh cilantro, chopped
18 - Lime wedges, for serving
# Instructions:
01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
02 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add diced carrots and bell pepper. Sauté for 3-4 minutes.
04 - Sprinkle in curry powder, cumin, turmeric, chili flakes (if using), salt, and pepper. Stir well and cook for 1 minute to enhance their aroma.
05 - Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Stir in coconut milk, lime juice, and lime zest. Simmer for an additional 5 minutes, allowing flavors to meld.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle the soup into bowls. Garnish with chopped cilantro and serve hot with lime wedges.
