Servings: 6


  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 large carrots, finely chopped
  • 1 rib celery, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 6 cups Saffron Road™ Classic Culinary Vegetable Broth
  • 1½ cups dried red lentils, washed and sorted
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 (15-ounce) can coconut milk
  • small bunch cilantro, chopped (optional)

Step 1

In a large pot, heat oil over medium heat.

Step 2

Add onion, carrots, and celery; cook until softened, stirring often, about 8 minutes. Add garlic and curry powder; sauté for 2 minutes longer.

Step 3

Stir in broth, lentils, salt, and pepper.

Step 4

Bring to a boil over high heat, then cover pot and reduce heat to medium-low. Simmer until lentils are very soft, about 40 minutes.

Step 5

Remove from heat and let cool slightly.

Step 6

Working in batches, puree half of soup in a blender until nearly smooth. Then, return it back to the pot.

Step 7

Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally, until warm; do not boil.

Step 8

Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.