This hearty vegan lentil soup is infused with the warm flavors of turmeric, cumin, and coriander, making it a comforting and nourishing meal. Turmeric adds not only vibrant color but also anti-inflammatory properties to this dish.
Ingredients: 1 cup red lentils. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. 1 can 14 ounces diced tomatoes. 1 can 14 ounces coconut milk. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Red lentils, vegetable broth, onion, garlic, ginger, turmeric, cumin, coriander, and cayenne pepper should all be put in a large pot. Once it starts to boil, lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft. Drops of tomato and coconut milk should be added. Let it cook for five more minutes. Add pepper and salt to taste. Add fresh cilantro leaves on top and serve hot.
Prep Time: 10 minutes
Cook Time: 30 minutes
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