- 1 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp curry powder
- 1 tbsp Garam Masala
- 1 tbsp kosher salt
- ½ tsp cayenne pepper
- 8 cups water
- 16 oz red lentils
- 1½ tbsp Better than Bouillon Roasted Chicken Base
- 1 bay leaf
- 13.5 oz lite coconut milk
- sour cream for serving optional
In a large nonstick pot, heat extra virgin olive oil over medium high heat. Add chopped onions and simmer until translucent (5-7) minutes. Stir in minced garlic and heat until fragrant (30-60 seconds).
Reduce heat to medium and add curry powder, Garam Masala, salt, and pepper. Stir and cook for 30 seconds.
Add water and Better than Bouillon to the onions and spices and stir until blended. Add lentils and bay leaf to the pot and stir. Bring to a boil. Reduce heat to medium low and simmer, covered, for 15 minutes.
Stir in coconut milk into the soup and stir. Cook an additional 5 minutes over medium low heat until the lentils are tender. Season to taste with additional salt if needed.
Calories: 260kcal | Carbohydrates: 39.6g | Protein: 16.3g | Fat: 5g | Saturated Fat: 2.6g | Sodium: 1335mg | Potassium: 594mg | Fiber: 18.2g | Sugar: 1.8g | Calcium: 52mg | Iron: 5mg