Curry Lentil Soup

Curry lentil soup is a delicious and comforting dish, perfect for colder days. Here’s how to add an Italian touch to this Indian-flavored recipe.

Ingredients

• 200 g of dry lentils (preferably red lentils)
• 1 medium onion
• 2 cloves of garlic
• 1 piece of fresh ginger (about 2 cm)
• 1 large carrot
• 1 medium potato
• 1 stalk of celery
• 1 tablespoon of tomato paste
• 1 tablespoon of curry powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of cumin powder
• 1 liter of vegetable broth
• 1 can of coconut milk (400 ml)
• Extra virgin olive oil
• Salt and pepper to taste
• To serve: chopped parsley or fresh coriander (according to preference)

Preparation

1. Rinse the lentils under cold running water and set aside.

2. Finely chop the onion, garlic, and ginger. Cut the carrot, potato, and celery into small cubes.

3. Heat a drizzle of oil in a large pot and sauté the onion, garlic, and ginger until they become translucent.

4. Add the carrot, potato, and celery and cook for a few minutes.

5. Add the tomato paste and the spices (curry, turmeric, and cumin) and stir to blend the flavors.

6. Add the lentils and vegetable broth. Bring to a boil, then lower the heat and simmer for about 20-30 minutes, until the lentils are tender.

7. Pour in the coconut milk and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.

8. If you prefer a creamier soup, you can blend a portion with an immersion blender.

9. Serve the soup hot, garnished with chopped parsley or fresh coriander.

Curiosity

Curry lentil soup is a variant that combines the tradition of lentils, which are also widespread and appreciated in Italian cuisine, with the intense and spicy flavors typical of Indian cuisine. In Italy, especially in Central Italy, lentils are also part of the tradition as a lucky dish to be consumed on New Year’s Eve.