Ingredients:

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 carrots, diced
  • 1 medium potato, diced
  • 1 red bell pepper, diced
  • 1 cup red lentils, rinsed and drained
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Fresh cilantro leaves, chopped for garnish
  • Slices of lemon for garnish

Instructions:

  1. In a large pot, heat vegetable oil over medium heat. Add diced onions and sauté for 5 minutes until translucent.
  2. Stir in garlic and ginger; cook for 1 minute until fragrant.
  3. Add carrots, potatoes, and red bell pepper; sauté for another 5 minutes.
  4. Mix in red lentils, curry powder, cumin, and turmeric; stir well to coat the vegetables.
  5. Pour in diced tomatoes and vegetable broth; bring to a boil. Reduce heat to low; cover and simmer for 25-30 minutes until lentils are tender.
  6. (Optional) Use an immersion blender to puree the soup to your preferred consistency.
  7. Stir in coconut milk and lemon juice; season with salt and pepper to taste.
  8. Ladle into bowls, garnish with cilantro and lemon slices, and enjoy!