Coconut Curry Red Lentil Soup
 
 
Makes 12 cups, serves 6.
Author:
Ingredients
  • 2½ cups red split lentils
  • 2 cups onion, diced
  • 2 cups carrots, diced
  • ¾ cup frozen corn
  • ¾ cup frozen peas
  • 8 cups low sodium vegetable broth (2, 32oz. cartons)
  • 2 cups light coconut milk
  • 1 tablespoon garam masala
  • 1 tablespoon curry powder
  • ½ teaspoon cayenne
  • 1½ teaspoons sea salt
  • 1 tablespoon vegetable oil
  • salt & pepper
  • chopped cilantro (optional)
  • cashew sour cream
Instructions
  1. Heat oil in large pot over medium-high heat. Add onions and sauté until softened and lightly browned, about 5 minutes. Add carrots, spices, and salt and sauté a few minutes more. Rinse lentils and add to pot with coconut milk and vegetable broth. Bring to a boil then reduce to a simmer and cook covered for 15 minutes.
  2. Transfer 2 cups of soup to a blender and puree. Return to pot, add corn and peas, and simmer 5 minutes more. Season with salt and pepper to taste.
  3. Serve garnished with cashew sour cream and cilantro.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/coconut-curry-red-lentil-soup/