This is another ChatGPT Creation giving it a list of ingredients. This was inspired by an already existing recipe, modified for the ingredients on hand.
- 1 tablespoon olive oil
- ½ medium carrot, diced
- 1 tomato, diced
- ½ onion, diced
- ½ teaspoon salt
- ½ cup dried red lentils
- 2 cups vegetable broth
- Herbs & spices (such as cumin, coriander, turmeric, and paprika), to taste
- ½ tablespoon curry powder
- 1 tablespoon freshly squeezed lemon juice
- ½ cup coconut milk
- Heat the olive oil in a large pot over medium heat.
- Add the diced carrot, tomato, and onion to the pot. Sauté for about 5 minutes, until the vegetables start to soften.
- Sprinkle salt over the vegetables and stir well.
- Rinse the red lentils under cold water to remove any impurities. Add them to the pot.
- Pour in the vegetable broth and stir everything together.
- Add your preferred herbs and spices to taste. Common choices include cumin, coriander, turmeric, and paprika. Stir well.
- Sprinkle curry powder over the mixture and give it a good stir.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the lentils are tender and fully cooked.
- Once the lentils are cooked, stir in the freshly squeezed lemon juice.
- Pour in the coconut milk and stir until well combined. Let the soup simmer for an additional 5 minutes to heat through.
- Taste the soup and adjust the seasoning if needed, adding more salt or spices according to your preference.
- Serve the coconut curry lentil soup hot. You can garnish it with fresh herbs, such as cilantro or parsley, if desired.
Nutritional values (per serving):
- Calories: Approximately 150
- Fat: 8g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 5g