A comforting and flavorful lentil soup with a creamy coconut base, perfect for a cozy meal.
Melt the butter in a large pot over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Sauté the chopped onion and minced garlic until softened and fragrant.
Cook the onions until they are translucent for a sweeter flavor.
Add the turmeric, garam masala, chili powder, and cumin, and stir for 30 seconds to toast the spices.
Toasting spices enhances their aroma and flavor.
Stir in the diced tomatoes, red lentils, lemon juice, and coconut milk.
Rinse the lentils before adding to remove any debris.
Bring the mixture to a boil, then reduce the heat and simmer until the lentils are tender, about 25 minutes.
Stir occasionally to prevent the lentils from sticking to the bottom.
Season the soup with salt and pepper to taste.
Taste the soup before seasoning to adjust the flavors.
Serve the soup hot, garnished with fresh cilantro.
Chop the cilantro just before serving for maximum freshness.
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