Creamy red lentil soup that tastes like a chunky tomato soup. With no need to soak the lentils, this recipe transforms into a speedy weeknight dinner option. We love this soup in the Winter as it leaves us filled and our bellies warmed up!
Rinse the red lentils under cold water, removing any dirt or debris. Drain and set aside.
In a medium-sized pot, heat up olive oil. Add onions, cooking until onions are softened. Add minced garlic and fresh ginger and stir for 1 more minute, or until garlic is lightly browned.
Add in lentils, chicken broth, diced tomatoes, turmeric, cumin, curry powder, cinnamon and cayenne pepper into the pot, stirring.
Bring to a boil and then reduce to a low simmer, cooking for 15 minutes, or until lentils are soft.
Add in coconut milk and lime juice, stir to combine. Taste it - and season with salt and pepper.
Serve in bowls and add fresh cilantro leaves on top (optional). Enjoy!
Notes
The spice level on this soup is very minimal, but you’re welcome to add more cayenne pepper, or use fire roasted diced tomatoes if you prefer a spicy lentil soup.