Curried Red Lentil Soup

bowls of curry red lentil soup

Serves:

8

Fruits and Vegetables: ½ cup per serving

Ingredients

  • 1 tablespoon vegetable or olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger or ¼ teaspoon ground ginger
  • ¼ cup cilantro, stems included, chopped (optional)
  • 2 teaspoons curry paste or powder
  • ½ cup dry red lentils, rinsed
  • 1 medium sweet potato or yam, peeled and diced
  • 2 carrots, peeled and chopped
  • 4 cups vegetable broth, low sodium
  • 1 (13.5 oz) can coconut milk, light

Directions

  1. Wash and prepare fresh vegetables.
  2. Heat oil in a large pot over medium heat. Add onions and sauté for 3–4 minutes or until soft.
  3. Add garlic, ginger, and cilantro if desired. Cook for 1 to 2 minutes. Add curry paste or powder and stir until heated through.
  4. Add lentils, sweet potato or yam, carrots, and broth and bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are soft.
  5. Remove from heat and stir in coconut milk.
  6. Using a handheld immersion blender, puree soup in the pot. Or carefully ladle soup into a blender and puree in batches.