Curried red lentil soup
This hearty and comforting red lentil soup is enriched with creamy coconut milk, tender sweet potatoes, and aromatic curry spices. A touch of chilli provides a lively kick of heat that balances the natural sweetness of the vegetables. Serve steaming hot with fresh baby spinach stirred in at the end.
Ingredients
- Garlic6 კბილი
- Coconut milk400 ml
- water1000 ml
Instructions
5 steps- 1
Heat the oil in a large saucepan, add the onion and fry gently for 5-6 minutes until soft.
6 min
- 2
Add the garlic, ginger, chilli and curry powder (garam masala), fry for 1 minute, then stir in the tomato purée and fry for another minute.
2 min
- 3
Pour in the coconut milk and 1 litre of water. Stir in the lentils, sweet potato and pepper, bring to the boil, and then reduce the heat to a gentle simmer.
- 4
Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape.
20 min
- 5
Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat, season with salt, and serve in warmed bowls.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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