Spiced Lentil and Coconut Soup

This comforting Spiced Lentil and Coconut Soup beautifully marries traditional Indian flavors with a touch of creativity. The creamy coconut milk adds richness, while the spices—cumin, coriander, and turmeric—infuse warmth and depth. It's a nourishing, vegetarian dish that's perfect for any time of year, and it's naturally gluten-free and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 medium carrot, diced
• 1 medium tomato, diced
• 2 tablespoons olive oil
• Salt to taste
• Fresh cilantro, for garnish
• Juice of 1 lime

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the cumin, coriander, turmeric, and red chili powder, stirring to coat the onions in the spices.
4. Incorporate the diced carrot and tomato, cooking for another 3-4 minutes until the vegetables start to soften.
5. Pour in the vegetable broth and bring to a boil. Then, add the rinsed lentils and reduce to a simmer.
6. Cook for 20-25 minutes, or until the lentils are tender. Stir in the coconut milk and simmer for another 5 minutes.
7. Season with salt to taste and finish with a squeeze of lime juice.
8. Serve hot, garnished with fresh cilantro.