Coconut Lentil Soup
Creamy, comforting, and packed with bold flavors, this Coconut Lentil Soup is the ultimate one-pot wonder for cozy weeknight dinners. Combining protein-rich red lentils with velvety coconut milk, this recipe is infused with aromatic spices like curry powder, turmeric, and cumin, along with a zesty touch of lime juice and optional fresh cilantro for garnish. Ready in just 40 minutes, it's not only quick and easy but also vegan, gluten-free, and highly nutritious. Perfect for serving on its own, with crusty bread, or over rice for an extra-hearty meal, this soup is a flavorful way to warm up on chilly days.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 can (14 oz) Coconut milk
- 4 cups Vegetable broth
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 1 tablespoon (minced) Fresh ginger
- 1 tablespoon Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.25 teaspoon Crushed red pepper flakes
- 2 tablespoons Olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons (chopped) Cilantro (optional, for garnish)
Instructions
Rinse the red lentils under cold water until the water runs clear, then set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add the minced garlic and ginger, and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the curry powder, turmeric, cumin, and crushed red pepper flakes, and cook for 30 seconds to release the spices' aromas.
Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the lentils are soft and fully cooked.
Stir the soup occasionally to prevent the lentils from sticking to the bottom of the pot.
Once the lentils are cooked, season the soup with salt and black pepper to taste.
Stir in the lime juice just before serving to add a fresh, tangy flavor.
Ladle the soup into bowls and garnish with chopped cilantro, if desired.
Serve warm with a slice of crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1577 mg | 69% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 13.3 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
