Mmmm lentils. Lentil soup is such an amazing go-to recipe. Quick and easy (aka under an hour), it's a filling and great vegetarian soup. You can really throw whatever you want in there - all kinds of curry pastes, curry powders, etc. - and chances are that it will come out yummers all the time.
I've mentioned this before, but lentils are also super healthy for you. They're a great little protein-packed food. And red lentils are perfect for soups. I do warn, do not try to use green or french lentils with this recipe. They won't break down as easily and you may be disappointed with the results. So stick to red!
This soup is filling but light. It really deceives you in that it's flavorful, but it won't leave a lump in your stomach. I served this with some avocado slices which I highly recommend. Because let's be honest, when is it ever a bad idea to add avo? Yeah, that's what I thought.
3 T olive oil
1 white onion
6 garlic cloves
4 T garam marsala
6 T curry powder
2 T ground ginger
1 T cinnamon
1 28 oz San Marzano crushed tomatoes, or just 28 oz worth of crushed tomatoes
2 cans light coconut milk
4 C low sodium vegetable broth
2 C red lentils
Dice the onion and the garlic.
Heat up the olive oil a pot over medium high heat. Add the onion and garlic once the oil is shimmering.
Stir until the onions have softened, about 5 minutes, and add all of the spices. Combine well.
Add the crushed tomatoes and cook for another 5 minutes.
Measure out the lentils.
Add the coconut milk and vegetable broth to the tomatoes mixture. Bring the mixture to a simmer and add the lentils. Turn the heat up and bring it to a boil with the lentils. Once it boils, reduce heat to low and cover. Let the soup cook for 30 minutes, stirring occasionally. Check along the way that it's seasoned well. Add salt and pepper to taste.
Once the lentils are soft the soup is done!
Serve with avocado and enjoy!