Spiced Coconut Lentil Soup

This Spiced Coconut Lentil Soup combines traditional Indian flavors with a modern twist. The creamy coconut milk blends beautifully with the earthy lentils, while spices like cumin, coriander, and turmeric add warmth and depth. Finished with a hint of lime and fresh cilantro, this soup is both comforting and refreshing, making it perfect for any season. It's vegetarian, gluten-free, and packed with protein and fiber, ensuring it's a wholesome choice for everyone.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon vegetable oil
• Salt, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. Add the coriander powder, turmeric powder, and red chili powder, stirring well to combine.
5. Pour in the vegetable broth and bring to a boil. Add the rinsed lentils and reduce the heat to a simmer.
6. Cook for about 20 minutes or until the lentils are tender.
7. Stir in the coconut milk and season with salt to taste. Allow to simmer for an additional 5-10 minutes.
8. Remove from heat and stir in the lime juice.
9. Serve hot, garnished with fresh cilantro.