A comforting and flavorful lentil soup with a creamy coconut milk base and warming Indian spices.

Cuisine: Indian
Servings: 4

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces/400 ml) coconut milk
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, curry powder, turmeric, ginger, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
4. Stir in coconut milk and heat through.
5. Season with salt and pepper to taste.
6. Garnish with cilantro before serving.

Suggested Drinks

Riesling: The floral and fruity notes of Riesling complement the fragrant spices in the curry while its acidity balances the richness of the coconut milk.

Indian Pale Ale (IPA): The hoppy bitterness of an IPA contrasts with the creamy coconut milk and spices, creating a balanced flavor profile.

Non-Alcoholic Option

Mango Lassi: This sweet and tangy yogurt-based drink offers a refreshing counterpoint to the warmth of the curry.