/gheeː peaː teaː/
Servings: 4 | 30 minutes | 280 kcal
Lentils are a staple food in India and are often used in soups and curries. This recipe is a vegan twist on the classic Indian dish.
The coconut milk in this soup gives it a creamy texture and adds a subtle sweetness, while the curry powder and other spices give it a nice kick of heat.
Ingredients
- 1 tbsp Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Curry Powder
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 cup Red Lentils
- 4 cups Vegetable Broth
- 1 can (14 oz) Coconut Milk
- 1 cup Spinach Leaves
- 1/4 cup Cilantro, chopped
- 1 tsp Lime Juice
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Add the curry powder, cumin, and turmeric and cook for 1 minute, stirring constantly.
- Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the coconut milk, spinach leaves, chopped cilantro, lime juice, salt, and black pepper. Cook for 5 more minutes.
- Serve the soup hot, garnished with additional cilantro and lime wedges.