Mediterranean Coconut‑Curry Lentil Soup

Ingredients

• 1/2 cup red lentils
• 1 cup coconut milk
• 1 tsp curry powder
• 1 tsp lemon zest
• 2 cup vegetable broth
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt

Instructions

1. 1

   Heat olive oil in a pot over medium heat, add minced garlic and sauté for 1 minute.

2. 2

   Stir in curry powder and lemon zest, cooking briefly until fragrant, about 30 seconds.

3. 3

   Add red lentils, vegetable broth, and coconut milk; bring to a gentle boil.

4. 4

   Reduce heat and simmer, uncovered, for 15‑18 minutes until lentils are tender and the soup thickens.

5. 5

   Season with salt to taste, then ladle into bowls and serve hot.