Lentil & Vegetable Curry SoupTop of Form

Ingredients

• 1 cup dried red lentils, rinsed
• 1 tbsp olive oil or coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 carrot, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 400 ml (1 can) coconut milk
• 4 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro or parsley, to serve
• Lemon or lime wedges (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and sauté until soft and translucent.
2. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add the curry powder, cumin, and turmeric. Toast the spices gently for 30 seconds.
4. Add lentils, carrot, zucchini, and red bell pepper. Stir well to coat with the spices.
5. Pour in the vegetable broth and bring to a gentle boil.