Ayurvedic Red Lentil Soup with Cumin
Ayurvedic Red Lentil Soup with Cumin
Ingredients
For the Soup
- 1 cup red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 carrots, diced
- 2 tomatoes, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
⏱️ 5 min - 2
Add minced garlic, grated ginger, ground cumin, turmeric, and cayenne pepper. Stir and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add diced carrots and chopped tomatoes to the pot. Cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 4
Stir in the rinsed red lentils. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
⏱️ 20 min - 5
Stir in coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to combine flavors.
⏱️ 5 min - 6
Serve hot, garnished with chopped fresh cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ayurvedic Red Lentil Soup with Cumin
Ingredients
For the Soup
- 1 cup red lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 carrots, diced
- 2 tomatoes, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
⏱️ 5 min - 2
Add minced garlic, grated ginger, ground cumin, turmeric, and cayenne pepper. Stir and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Add diced carrots and chopped tomatoes to the pot. Cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 4
Stir in the rinsed red lentils. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
⏱️ 20 min - 5
Stir in coconut milk, salt, and black pepper. Simmer for an additional 5 minutes to combine flavors.
⏱️ 5 min - 6
Serve hot, garnished with chopped fresh cilantro.
⏱️ 1 min