Ingredients for Curried Lentil Soup With Carrots
- Red Lentils
- Vegetable Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- Black Pepper
- Red Chili Pepper
- Diced Tomatoes
- 2 cups chopped carrots
- 2 tablespoons lemon juice
- Vegetable Broth
- Unsweetened Coconut Milk
- Fresh cilantro, for garnish
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How to Make Curried Lentil Soup With Carrots
- Rinse 1 cup of red lentils under cold water.
- In a large skillet, sauté 1 medium onion (chopped) in 2 tablespoons of olive oil until tender (about 5 minutes).
- Add 2 cloves garlic (minced), 1 teaspoon ground turmeric, 1 teaspoon cumin seeds, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2-3 Thai chilies (finely chopped or 1-2 tablespoons of chopped green chilies) to the skillet. Cook for 1 minute until fragrant.
- Transfer the onion mixture to a slow cooker. Add 1 (28 ounce) can crushed tomatoes, 2 cups chopped carrots, the rinsed lentils, 2 tablespoons lemon juice, and 4 cups vegetable broth. Stir to combine.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the lentils and carrots are tender.
- Stir in 1 (13.5 ounce) can full-fat coconut milk. Cook on high for an additional 20 minutes.
- Garnish with fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
47g
Fat
101g
Carbs
28g
