12/21/2025
I made this last night and it is delish!!
Don't skimp on the lime!
Ingredients
2 tablespoons olive oil
2 large onions, roughly chopped
5 celery ribs, roughly chopped
2 large carrots, roughly chopped
5 garlic cloves, smashed and peeled
1 tablespoon salt
1 can crushed tomatoes
2 tablespoon Penzey's sweet curry powder
5 cups vegetable broth
1 (13½-ounce) can coconut milk
2 cup red lentils, rinsed well
Chile crisp, for serving
Lime or lemon wedges, for serving
Preparation
Step 1
Heat a large pot over high heat. Add olive oil, onion, celery, carrot, & garlic. Season with salt and cook, stirring occasionally for about 10 minutes.
Step 2
Add tomatoes and curry powder and stir to coat the vegetables and toast the spices. Add broth, coconut milk and lentils and stir to combine. Bring to boil, then reduce heat to medium-high to maintain a gentle boil. Cook, stirring occasionally, until the lentils are tender, about 20 minutes.
Step 3
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender. Remove the plastic center piece of the lid and cover the lid with a kitchen towel before blending (to help prevent steam build-up in the blender). Return blended soup to pot.
Step 4
Add 1 cup water and stir to combine to adjust to your desired consistency with up to 1 cup of additional water, stirring it in ¼ cup at a time.
Step 5
Serve with a drizzle of chile crisp and a squeeze of lime. Soup can be refrigerated for up to 3 days. Reheat on the stove until warmed through. Adjust consistency with water as needed.
This is fast, easy, inexpensive, and delicious! Eat some, fridge some, & freeze some!
