chefsarah.ca

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.