Curry Lentil Soup

Name: Curry Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings (2 quarts)
Cuisine: Asia, Indian
Ingredients: 1 package (16 ounces) dried lentils, rinsed; 1 carton (32 ounces) vegetable broth; 1 garlic clove, minced; 2 tablespoons curry powder; 2 cans (13.66 ounces each) coconut milk; 1/2 teaspoon kosher salt; Chopped green onions

Total Time Prep: 10 min. Cook: 25 min.

Yield 8 servings (2 quarts)

Contest Winner

Test Kitchen Approved

This quick curry lentil soup is richly spiced with a velvety texture from full-fat coconut milk.

Ingredients

1 package (16 ounces) dried lentils, rinsed
1 carton (32 ounces) vegetable broth
1 garlic clove, minced
2 tablespoons curry powder
2 cans (13.66 ounces each) coconut milk
1/2 teaspoon kosher salt
Chopped green onions

Directions

Place lentils, broth, garlic and curry powder in a Dutch oven. Bring to a boil; reduce heat. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Stir in salt. Serve with green onions.

Nutrition Facts

1 cup: 365 calories, 16g fat (16g saturated fat), 0 cholesterol, 493mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 16g protein.

This curry soup might be vegan, but it's still as creamy as ever. If you prefer a meatier bowl, toss some chicken and chicken broth into the recipe. —Kijan Zendi, San Diego, California

Recipe Creator