1 cup red lentils, rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ground cumin

1 medium carrot, diced

1 bell pepper (red or yellow), diced

4 cups vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Juice of 1 lime

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In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in curry powder, turmeric, and ground cumin. Let the spices cook for 1 minute to toast them and enhance their flavor.
Add diced carrot and bell pepper. Cook for 3-4 minutes. Then add the rinsed lentils, vegetable broth, and coconut milk. Stir to combine and bring to a boil.
Reduce heat to low and cover the pot. Let the soup simmer for 20-25 minutes, or until lentils are tender, stirring occasionally to prevent sticking.
Once lentils are cooked, use an immersion blender to blend the soup to your desired texture, making it smooth or leaving it a bit chunky for more texture.
Season with salt, pepper, and lime juice to taste.
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!

Add spinach or kale for extra greens.

For more heat, add chopped fresh chili or red pepper flakes while cooking the spices.

Swap vegetables like sweet potatoes, zucchini, or cauliflower for a different variation.

For extra creaminess, add an extra can of coconut milk or a dollop of coconut cream.

Use green or brown lentils instead of red lentils, adjusting cooking time as needed.

Top with roasted chickpeas, tofu cubes, or cashews for added protein and crunch.

For a slightly sweeter soup, add maple syrup or brown sugar.

Swap olive oil for coconut oil for a tropical twist.

For a savory touch, add soy sauce or tamari.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Reheat by adding vegetable broth or water to thin it out if needed.