Curried Lentil Soup with Ginger and Coriander
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 1 cup dried brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 4 minutes until the onion softens.
- Stir in the ground coriander and curry powder and cook for 1 minute until the spices smell fragrant.
- Add the lentils, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Season with salt and black pepper to taste before serving.
Notes
If the soup thickens too much after sitting, stir in a splash of broth when reheating. The ginger and coriander stay noticeable even after a day in the fridge, so the flavors actually improve for leftovers. Use ground ginger only if fresh is unavailable, but reduce the amount by half.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife