Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small onion
- 2 ribs celery
- 1 tsp ginger
- 3 cloves garlic
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1/4 tsp chili powder
- kosher salt (optional)
- black pepper (optional)
- 3/4 tsp ground cumin
- 2 1/2 tsp curry powder
- 1 cans (15 oz) diced tomatoes
- 1 1/2 cups red lentils
- 4 cups low-sodium vegetable broth (optional)
- 1 1/2 cups coconut milk
- 2 1/2 tbsp lemon juice
- 2 tbsp fresh cilantro (optional)
Steps
- Heat the olive oil in a 4-quart pot over medium heat.
- Cook the onion and celery for 6 minutes, until softened.
- Add the ginger, garlic, turmeric, garam masala, chili powder, cumin, curry powder, salt, and pepper, then cook for 1 minute.
- Stir in the diced tomatoes, lentils, and vegetable broth, then bring the soup to a boil.
- Lower the heat and simmer uncovered for 25 minutes, until the lentils are tender.
- Stir in the coconut milk and simmer for 10 minutes, then add the lemon juice.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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