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Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, grated
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons sriracha (optional)
- 1 1/2 cups red lentils, rinsed
- 3 tablespoons chopped cilantro
- 4 cups low-sodium vegetable broth
- 1 1/2 cups water
- 1/2 cup canned coconut milk (optional; use more water or broth in its place)
- 2–4 tablespoons fresh lemon juice
- 1/2 cup raw cashews
- 1/2 teaspoon olive oil (for cashews)
- 1/4 teaspoon curry powder (for cashews)
- 1/4 teaspoon smoked paprika (for cashews)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté diced onion, carrots, and celery for 3-4 minutes.
- Add garlic, tomato paste, and spices; sauté for an additional minute.
- Incorporate rinsed red lentils and chopped cilantro; add broth and water.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Blend the soup to desired consistency, then stir in coconut milk and lemon juice.
- Serve garnished with toasted curry cashews and fresh cilantro.
Notes
Rinse lentils thoroughly before cooking to remove impurities.
Adjust spices according to personal heat preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 12
- Protein: 10
- Cholesterol: 0