Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 teaspoon ginger, grated
- 3 garlic cloves, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder
- Kosher salt, to taste
- Black pepper, to taste
- 3/4 teaspoon ground cumin
- 2 1/2 teaspoons curry powder
- 1 15-ounce can diced tomatoes
- 1 1/2 cups red lentils, rinsed and drained
- 4 cups low-sodium vegetable broth, plus more as needed
- 1 1/2 cups coconut milk
- 2 1/2 tablespoons lemon juice
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Once shimmering, add the onions and celery. Cook until translucent, about 5 minutes.
- Mix in ginger and garlic. After about 1 minute, add turmeric, garam masala, chili powder, salt, pepper, cumin, and curry powder, stirring and cooking for 2 more minutes.
- Mix in the tomatoes, lentils, and broth. Bring the mixture to a boil, then lower the heat and simmer for 10-15 minutes.
- Pour in the coconut milk and cook the soup for another 12-18 minutes, until the lentils are tender. If it's too thick, add a bit more broth to thin it out.
- Use an immersion blender to purée the mixture, partially blending it for a chunky texture or thoroughly blending it for a smooth soup. Remove from the heat, add more broth if preferred, and add the lemon juice.
- Taste and adjust the seasonings as needed. Transfer to bowls and garnish with cilantro. Serve with rice if desired.