Coconut Lentil Soup
Coconut Lentil Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 can coconut milk, 13.5 ounce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lime, juiced
- as needed fresh cilantro, for garnish
- as needed red pepper flakes, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, peeled and diced carrots, and diced celery stalks. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes.
⏱️ 5 min
- 2
Stir in the 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Continue to cook for 1 minute until the aromatics become fragrant.
⏱️ 1 min
- 3
Add 1 teaspoon of cumin, 1 teaspoon of turmeric, 1/2 teaspoon of chili powder, and 1/4 teaspoon of cayenne pepper to the pot. Stir well to coat the vegetables and cook for an additional 30 seconds to toast the spices.
⏱️ 1 min
- 4
Pour in the 14.5 ounce can of undrained diced tomatoes, 1 1/2 cups of rinsed red lentils, 4 cups of vegetable broth, and the 13.5 ounce can of coconut milk.
⏱️ 2 min
- 5
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 to 25 minutes, or until the lentils are tender and have absorbed some of the liquid.
⏱️ 25 min
- 6
Remove the pot from the heat. Stir in the juice of 1/2 lime to brighten the flavors.
⏱️ 1 min
- 7
Ladle the hot coconut lentil soup into individual bowls. Garnish with fresh cilantro and red pepper flakes, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lentil Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups red lentils, rinsed
- 4 cups vegetable broth
- 1 can coconut milk, 13.5 ounce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 lime, juiced
- as needed fresh cilantro, for garnish
- as needed red pepper flakes, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, peeled and diced carrots, and diced celery stalks. Cook, stirring occasionally, until the vegetables have softened, which should take about 5 minutes.
⏱️ 5 min - 2
Stir in the 4 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Continue to cook for 1 minute until the aromatics become fragrant.
⏱️ 1 min - 3
Add 1 teaspoon of cumin, 1 teaspoon of turmeric, 1/2 teaspoon of chili powder, and 1/4 teaspoon of cayenne pepper to the pot. Stir well to coat the vegetables and cook for an additional 30 seconds to toast the spices.
⏱️ 1 min - 4
Pour in the 14.5 ounce can of undrained diced tomatoes, 1 1/2 cups of rinsed red lentils, 4 cups of vegetable broth, and the 13.5 ounce can of coconut milk.
⏱️ 2 min - 5
Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 to 25 minutes, or until the lentils are tender and have absorbed some of the liquid.
⏱️ 25 min - 6
Remove the pot from the heat. Stir in the juice of 1/2 lime to brighten the flavors.
⏱️ 1 min - 7
Ladle the hot coconut lentil soup into individual bowls. Garnish with fresh cilantro and red pepper flakes, if desired, before serving.
⏱️ 3 min