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Step into a world of vibrant flavours with our next stop on the Soupy September journey: Coconut Lentil Curry Soup.

As we traverse continents through our bowls of soup, this creation takes us to the bustling spice markets of India. In this captivating blend, velvety lentils, aromatic spices, and the luxurious creaminess of coconut milk intertwine, offering a symphony of tastes that warm the heart and nourish the soul.
At the heart of this soup lies the humble lentil, a legume revered for its versatility and nutritional richness. Here, lentils become the canvas upon which a tapestry of spices unfolds. Aromatic notes of cumin, coriander, and turmeric dance together, infusing the soup with a depth of flavor that’s both comforting and invigorating. With every spoonful, you’ll experience the essence of India’s culinary heritage, a celebration of spices that have been cherished for centuries.
But it’s the addition of creamy coconut milk that truly elevates this soup to a luxurious experience. As you savor each bite, the coconut’s velvety embrace envelops you, offering a delicate sweetness that balances the spices. It’s a reminder that sometimes, it’s the simplest of ingredients that can transform a dish into a sensory delight. With each sip, you’ll feel as though you’re strolling through bustling markets, where the aroma of spices mingles with the air and the rich tapestry of India’s culture comes alive.

Coconut Lentil Curry Soup Recipe:

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
3. Stir in ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for about 1-2 minutes to toast the spices.
4. Add rinsed red lentils to the pot. Stir to coat the lentils with the aromatic spices.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes until the lentils are tender.
6. Once the lentils are cooked, use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, you can skip this step or blend only partially.
7. Pour in the coconut milk, stirring to combine. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld.
8. Season with salt and pepper to taste. Adjust the cayenne pepper for desired spiciness.
9. Serve the Coconut Lentil Curry Soup hot, garnished with fresh cilantro.

Note:
For a creamier consistency, you can blend a portion of the soup in a blender and then return it to the pot before adding the coconut milk.

Instant Pot Instructions:

1. Set your Instant Pot to sauté mode. Heat the olive oil and sauté onion, garlic, and ginger until fragrant.
2. Add the spices and sauté for a minute.
3. Add the lentils, vegetable broth, and a pinch of salt. Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
4. Once the cooking time is complete, allow for a natural release for 10 minutes, then manually release any remaining pressure.
5. Blend the soup with an immersion blender or in batches in a regular blender until smooth.
6. Stir in the coconut milk and let it simmer on sauté mode for a few minutes to combine the flavors. Season with salt and pepper to taste.

Crockpot Instructions:

1. In a skillet, sauté onion, garlic, and ginger in olive oil until fragrant. Transfer to a crockpot.
2. Add the spices, lentils, and vegetable broth to the crockpot. Stir to combine.
3. Cook on high for 3-4 hours or low for 6-8 hours, until the lentils are tender.
4. Blend the soup with an immersion blender or in batches in a regular blender until smooth.
5. Stir in the coconut milk and let it cook for an additional 15-20 minutes to combine the flavours. Season with salt and pepper to taste.

Coconut Lentil Curry Soup is a voyage of flavours that transports you to a world where spices tell stories and ingredients unite in perfect harmony. As you savour this creation, let its taste carry you to the vibrant streets of India, where every bite is a celebration of culture and the timeless joy of a shared meal.