⏳ Yield & Time

Yield: 4 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Brown or green lentils
• 1 medium Onion, chopped
• 1 tablespoon Ginger-garlic paste
• 4 cups Vegetable broth (or water)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder
• To taste Salt
• To taste Pepper
• 1 can (13.5 oz) Coconut milk
• For garnish Fresh cilantro, chopped
• For garnish Lime wedges

📖 Instructions

1. First things first, gather your ingredients! Make sure you have everything you need so you don't get stuck mid-way through (I learned this the hard way, trust me!).
2. Rinse the lentils thoroughly under cold water in a fine-mesh sieve. This removes any impurities and helps prevent the soup from becoming cloudy. Also, get rid of any stray pebbles or stuff; nobody likes a pebble surprise!
3. Heat the oil in your large pot over medium heat. Once it's hot, add the onions and ginger-garlic paste. Sauté for about 5-7 minutes, or until the onions turn translucent and fragrant. Stir frequently to prevent burning—Nobody likes burnt onions. They're bitter!
4. Next, add the spices (turmeric, cumin, coriander, chili powder). Stir constantly for about 30 seconds until fragrant. Be careful not to burn the spices; this will ruin the flavor of the soup. I sometimes burn them because I get distracted thinking about my hiking trip… Oops!
5. Stir in the lentils and pour in the vegetable broth (or water). Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for at least 20-25 minutes, or until the lentils are tender and easily mashed. You should be able to easily mash them with a spoon. If they need more time, let them simmer a bit longer!
6. Once the lentils are cooked through, use an immersion blender to partially or fully purée the soup. The degree of purée is entirely up to your taste; some people like it smooth, while others prefer it with some texture. I am in the 'some texture' gang.
7. Stir in the coconut milk (if using) and season with salt and pepper to taste. Gently heat through; do not boil. Boiling after adding coconut milk can cause it to separate and curdle. Not a pleasant experience!
8. Serve hot, garnished with fresh cilantro, a squeeze of lime, or a dollop of plain yogurt (optional). Enjoy! I love to pair it with some crusty bread for dipping into the deliciousness!
9. If you are short on time, feel free to use pre-made ginger-garlic paste. It’s super convenient, saving you the time of mincing and grating (which can be kind of tedious!).
10. To ensure a smooth purée, ensure the soup is not overly thick or too watery. If it’s too thick, add a bit more broth; if it's too watery, let it simmer uncovered for a bit longer to reduce the liquid.

📝 Notes

• Adjust spice levels to your liking. More chili for more heat!
• Feel free to add other vegetables such as carrots or spinach.
• For a smoother soup, use an immersion blender to purée completely after cooking the lentils.
• If you don't have coconut milk, you can substitute with an equal amount of vegetable broth. But, trust me, the coconut milk makes a HUGE difference!