30-Min Curry Lentil Soup
This hearty and healthy 30-Min Curry Lentil Soup is packed with flavor and comes together in just half an hour. It's a perfect weeknight meal that's both nutritious and delicious.
Equipment
- large pot
- ladle
Ingredients
Main Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 13.5 oz can coconut milk
- 14.5 oz can diced tomatoes
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 cups, fresh spinach
- 1 tablespoon olive oil
- salt to taste
- pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat, then add diced onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder, turmeric, and cumin, and cook for 30 seconds, stirring constantly.
- Pour in vegetable broth, coconut milk, diced tomatoes, and red lentils, then bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste before serving hot.
Notes
For extra flavor, garnish with fresh cilantro or a squeeze of lime juice. This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.