Rich and Spicy Coconut Red Lentil Soup
Warm, nourishing, and packed with bold flavors, this Rich and Spicy Coconut Red Lentil Soup is a soul-soothing recipe that’s as easy to make as it is delectable. Featuring creamy coconut milk, hearty red lentils, and an aromatic blend of spices like curry powder, turmeric, and cumin, this soup delivers a perfect balance of richness and heat. Fresh ginger, garlic, and a hint of cayenne pepper add layers of warmth, while a splash of lemon juice brightens the dish. Ready in just 40 minutes, it’s a comforting vegan meal perfect for weeknight dinners or meal prep. Garnish with fresh cilantro and serve with crusty bread or fluffy steamed rice for a complete and satisfying feast.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 medium, diced onion
- 4 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon (optional, for extra spice) cayenne pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) cilantro
- 2 tablespoons olive oil
Instructions
Rinse the red lentils under cold water until the water runs clear, then set them aside.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
Stir in the curry powder, ground turmeric, ground cumin, and cayenne pepper (if using). Cook for another minute to toast the spices.
Add the tomato paste and stir well to coat the aromatics and spices evenly.
Pour in the vegetable broth and bring it to a simmer. Add the rinsed lentils to the pot.
Reduce the heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the lentils are tender and starting to break down.
Stir in the coconut milk, salt, black pepper, and lemon juice. Simmer for an additional 5 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
Serve hot, garnished with chopped cilantro if desired. Pair with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 14.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1169 mg | 25% | |
*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.
