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!
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.