Curried Red Lentil Soup

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 200g red lentils, rinsed and drained
• 1 carrot, diced
• 1 potato, diced
• 1 can (400g) diced tomatoes
• 1 litre vegetable broth
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh coriander leaves, for garnish (optional)
• Greek yogurt, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for an additional 2 minutes to toast the spices and release their aroma.
3. Add the diced carrot and potato to the pot, and sauté for another 5 minutes.
4. Pour in the vegetable broth, add the red lentils and canned diced tomatoes. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the lentils, carrots, and potatoes are tender and the soup has thickened.
6. Taste the soup and adjust the seasoning with salt, pepper, or additional cayenne pepper for heat, as needed.
7. Once the soup is ready, remove it from heat.
8. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
9. To serve, ladle the Curried Red Lentil Soup into bowls, and if desired, garnish with fresh coriander leaves and a dollop of Greek yogurt.

Enjoy your delicious and flavourful Curried Red Lentil Soup, a warming and comforting dish perfect for any time of year!