Description
A cozy, hearty soup made with split red lentils, garbanzo beans, and coconut milk, seasoned with curry powder and cumin for a deliciously satisfying meal.
Ingredients
Scale
- 1 cup split red lentils
- 1 can garbanzo beans, rinsed and drained
- 1 can coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes.
- Stir in the curry powder and cumin, cooking for another minute until fragrant.
- Add the split red lentils, garbanzo beans, coconut milk, and vegetable broth. Stir well and bring to a boil.
- Reduce the heat to low and let simmer for approximately 20 minutes or until the lentils are tender and creamy.
- Season with salt and pepper to taste, adjusting according to preference.
- Ladle the soup into bowls and garnish with fresh cilantro if desired.
Notes
Rinse split red lentils before cooking to remove debris. Adjust spice levels and add more vegetable broth to reach desired soup consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg