Description
A fragrant Anglo-Indian soup blending warming spices, lentils, vegetables, and coconut milk. This hearty, aromatic dish is rich in flavor and perfect for cozy nights.
Ingredients
Spices:
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
Veggies and Legumes:
- 2 carrots, diced
- 2 celery stalks, diced
- 1 apple, peeled and chopped
- ½ cup red lentils (or yellow split peas), rinsed
Liquids:
- 4 cups vegetable or chicken broth
- 1 can (14 oz / 400 ml) coconut milk
Optional:
- 1 cup cooked shredded chicken (optional)
- Juice of ½ lemon
- Salt and pepper, to taste
Garnish:
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics: Heat butter or oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened.
- Cook Veggies: Add carrots, celery, and apple. Cook for 5 minutes.
- Add Spices: Stir in curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
- Cook Lentils: Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.
- Finish Soup: Stir in coconut milk and shredded chicken (if using). Heat through.
- Season and Serve: Season with lemon juice, salt, and pepper. Serve hot, garnished with fresh cilantro.
Notes
- For a smoother soup, use an immersion blender to puree partially or fully.
- To make it vegan, omit chicken and use vegetable broth.
- Pairs wonderfully with naan bread or steamed basmati rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmering
- Cuisine: Anglo-Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
