Our Curry Lentil Soup Recipe And Sutter Home Chardonnay is Perfect for Sharing ​

​This classic lentil soup recipe is not only hearty, it’s also heartfelt. Pair with Sutter Home Chardonnay ​and experience what could easily pass for a big warm hug on a winter’s day. 

Curry Lentil Soup​ Ingredients​:

• 1/4  cup vegetable oil​
• 1/4 cup thinly sliced white onion​
• 3 cloves garlic, minced​
• 1 Tbsp. ginger, minced​
• 1 small serrano pepper (seeds removed, minced)​
• 2 cups thinly sliced carrots ​
• 1 healthy pinch sea salt​
• 3 cups vegetable broth​
• 3/4 cup coconut milk ​
• 1 cup uncooked golden lentils​
• 2 Tbsp. coconut aminos ​
• 1 Tbsp. curry powder ​

For Serving (optional)​

• Fresh limes​
• Fresh cilantro​
• Coconut cream​

Curry Lentil Soup​ Instructions​:

1. Heat a large rimmed skillet over medium heat. Once hot, add oil and onion. Sauté for 3 minutes, stirring frequently until softened and slightly browned.​
2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and salt. Cook for 1-2 minutes more, stirring occasionally. ​
3. Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Bring mixture to a low boil then reduce heat to low and gently simmer.​
4. Stir in coconut aminos and curry powder. Simmer the soup uncovered, stirring occasionally for 12-16 minutes or until the carrots and lentils are tender or to your desired thickness.​
5. Add salt or coconut aminos for saltiness or more curry powder for desired flavor.​
6. Divide between serving bowls and garnish with fresh cilantro, limes and/or a dollop of fresh coconut cream. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop until hot, adding more vegetable broth to thin as needed. ​