Golden Curry Lentil Soup with Warm Spices

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 4 cups vegetable broth
• 1 cup coconut milk, full-fat
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, freshly ground

• 1 cup cilantro, chopped
• 1 tablespoon red chili flakes, optional

Method

1. 01
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and grated ginger, sauté for another 2 minutes until fragrant.
3. 03
   Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes to toast the spices.
4. 04
   Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir to combine.
5. 05
   Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are soft and cooked through.
6. 06
   Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
7. 07
   Remove the soup from heat. Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if preferred.
8. 08
   Serve hot, garnished with chopped cilantro and red chili flakes if desired.