Description
A warm and aromatic Indian soup with lentils, vegetables, and a hint of spice, perfect for cozy meals.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup coconut milk
- 4 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Place a large saucepan on medium heat.
- Toast curry powder, cumin, coriander, and turmeric lightly to release aroma.
- Sauté onions, garlic, ginger, carrots, and celery until fragrant and softened.
- Stir in red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat.
- Simmer for 20-25 minutes until lentils are tender.
- Add apple cider vinegar and season with salt and pepper to taste.
- Ladle into bowls, garnish with cilantro and lime wedges, and serve hot.
Notes
- Adjust thickness with extra broth if needed.
- Partially blend for a creamier texture.
- Taste and adjust spices before serving.
- Store leftovers in airtight containers in the fridge up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Indian soup, Mulligatawny, lentil soup, spicy soup, coconut soup