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red lentil soup

Turmeric Ginger Red Lentil Soup

One-pot red lentil soup with ginger, garlic, turmeric, cumin, coconut milk and lime. About 17g protein a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian
Calories: 450
Ingredients Method

Ingredients
  

Soup
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion diced
  • 1 large carrot diced
  • 4 garlic cloves minced
  • 2 tbsp fresh ginger grated
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili flakes or 1 whole scotch bonnet, pierced
  • 1/2 tsp black pepper freshly cracked
  • 1 1/2 cups red lentils rinsed
  • 1 can (14 oz) diced tomatoes
  • 5 cups vegetable broth low sodium
  • 1 tsp sea salt plus more to taste
To finish
  • 1/2 can (13.5 oz) full-fat coconut milk
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrot with a pinch of salt and cook for 5 minutes until soft.
  2. Add the garlic and ginger and stir for 1 minute until fragrant.
  3. Stir in the turmeric, cumin, coriander, chili flakes and black pepper and toast for 30 seconds.
  4. Add the lentils, tomatoes, broth and salt. Bring to a boil, then lower the heat and simmer for 20 to 25 minutes, stirring now and then, until the lentils break down and the soup is thick.
  5. Remove the scotch bonnet if you used one. Stir in the coconut milk and lime juice, then taste for salt.
  6. Ladle into bowls and top with cilantro and extra chili flakes.