One-Pot Curry Black Lentil Soup
Servings:6 servings
Quick, easy, and flavorful, this Curry Black Lentil Soup comes together in just 35 minutes. Gluten-free, oil-free, only 11 ingredients, and so nutritious!
Ingredients
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 medium carrots, sliced
- 1 (14 fl oz) can lite coconut milk - For a richer soup sub full-fat coconut milk.
- 5 cups water
- 2 tablespoons tamari
- ¼ cup red curry paste
- ½ teaspoon smoked paprika
- 1 teaspoon red pepper flakes, optional
- 1¼ cups black lentils, sorted and rinsed
- 1 tablespoon rice vinegar
- pinch of sea salt
Garnish:
- cilantro
- lime wedges
- diced avocado
Instructions
- Preheat a soup pot over medium heat. Saute the onion for about 5 minutes or until translucent. Add the garlic, ginger, and carrots, and cook for another 1 to 2 minutes, stirring frequently.
- Add the coconut milk, water, soy sauce, curry paste, smoked paprika, red pepper flakes, and lentils, and bring to a boil. Cover, reduce heat to low, and simmer for 20 to 25 minutes or until the lentils are tender.
- Stir in the rice vinegar and a pinch of salt. Taste and adjust seasoning as desired.
- Garnish with cilantro, lime and/or avocado, and enjoy!
Notes
Like most soups, this one tastes even better the next day. Store leftovers in the refrigerator for up to 5 days.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 3g | Sodium: 710mg | Fiber: 13g | Sugar: 4g | Vitamin A: 6750IU | Vitamin C: 8.3mg | Calcium: 80mg | Iron: 4.9mg
