Red Lentil and Turmeric Soup
Serves 4Adapted from Oh She GlowsYou can make this soup a few hours ahead of time. This is my preferred method, as it allows the flavors in the soup more time to blend and intermingle, making it even more delicious! Then, 10-15 minutes you’re ready to eat, simply reheat it on the stove over medium-low heat!
1½ tablespoons olive oil
1 large onion, diced
2-3 garlic cloves, minced
2 teaspoons ground turmeric
1½ teaspoon ground cumin
½ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon cayenne (optional)
¼ - ½ teaspoon red pepper flakes (optional)
1 (14 ounce) can diced tomatoes, with juices
1 (14 ounce) can full-fat coconut milk
¾ - 1 cup uncooked red lentils, rinsed and drained
3½ cups vegetable broth
1 teaspoon salt
½ teaspoon ground pepper, plus more for garnish
Juice of ½ lime, plus more for garnish
Heat a Dutch Oven or a large pot over medium heat. As it’s heating up, add the olive oil. Once the oil is hot, add in the onions, garlic, and a pinch of salt, and sauté until the onions start to soften and become translucent, about 4-5 minutes. Stir frequently to avoid the garlic from burning and sticking to the bottom.
Stir in the turmeric, cumin, cinnamon, cardamom, and cayenne and red pepper flakes, if you’re using. Cook the onions until everything becomes fragrant, about 1 minute, making sure you stir most of that time.
Add in the entire can of diced tomatoes, including the juice, the coconut milk, red lentils, vegetable broth, salt, and pepper. Stir to combine everything and let the mixture come to a low boil.
To get every last drop of tomato juice and coconut milk out of the can, add a splash of water to each can, swish it around to clean everything out, and pour the water into the pot.
Once the soup is boiling, reduce the heat so it’s at a low simmer, around medium-low heat. Cook, uncovered, until the lentils are tender, about 18 – 22 minutes.
I’d suggest tasting the lentils at the 18 minute mark to gauge how much longer they need to cook and to adjust the seasoning. You want your lentils with a slight bit to them, so make sure you don’t overcook them.
Remove the lentils from the heat and stir in the lime juice.
Serve with additional lime juice, as garnish, and a pinch of extra salt and pepper to each bowl.
Enjoy!
