Delight your senses with the warm and aromatic embrace of Curry Lentil Soup—a flavorful rendition of a classic dish that combines the earthiness of lentils with the exotic spices of curry. This wholesome and comforting soup is a testament to the rich tapestry of flavors that can be woven into a bowl, offering both nourishment and a culinary adventure.
Imagine a pot simmering with hearty lentils, bathing in a fragrant broth infused with the bold notes of curry spices. The combination of lentils, known for their nutritional prowess, and the aromatic complexity of curry creates a symphony of taste that is both satisfying and invigorating. The soup becomes a canvas for a medley of vegetables, allowing each spoonful to reveal a mosaic of textures and flavors.
Curry Lentil Soup is a celebration of the art of spice blending, with the warmth of curry providing a comforting backdrop to the earthy lentils. The dish not only offers a sensory journey but also showcases the versatility of lentils as a protein-packed and fiber-rich base, making it a nourishing option for those seeking both flavor and nutritional balance.
Whether enjoyed as a wholesome meal on its own or paired with a side of crusty bread, Curry Lentil Soup beckons you to savor the heartwarming essence of this spiced creation. It’s a delightful choice for chilly days, bringing comfort and culinary delight in a single bowl. Embrace the aromatic allure of curry and the wholesomeness of lentils with each spoonful, making every bite a celebration of culinary ingenuity and hearty goodness.
Curry Lentil Soup
Ingredients:
- 1 cup dried lentils, rinsed and drained
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions:
- In a large pot, sauté diced onions, carrots, and celery until softened.
- Add minced garlic, curry powder, ground cumin, turmeric, and coriander. Stir and cook for an additional 1-2 minutes until fragrant.
- Add rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a simmer.
- Cover the pot and let the soup simmer for about 20-25 minutes or until the lentils are tender.
- Stir in coconut milk and continue to simmer for an additional 5-10 minutes.
- Season the soup with salt and pepper to taste.
- Serve the Curry Lentil Soup hot, garnished with fresh cilantro and lime wedges if desired.
Nutritional Information (Approximate Values Per Serving – Recipe Makes about 6 Servings):
- Calories: Around 250-300 kcal
- Total Fat: 10-12g
- Saturated Fat: 7g
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Sodium: 800-1000mg
- Total Carbohydrates: 30-35g
- Dietary Fiber: 10-12g
- Sugars: 5-7g
- Protein: 12-15g