Spicy Red Lentil Coconut Soup
Warm up your soul with this Spicy Red Lentil Coconut Soup, a vibrant and creamy dish that's as comforting as it is nourishing. Packed with protein-rich red lentils, a velvety swirl of coconut milk, and fragrant spices like cumin, turmeric, and coriander, this soup delivers layers of bold, aromatic flavors with just the right kick of heat from red chili flakes. Fresh ginger, garlic, and a touch of lime juice brighten the dish, while the addition of grated carrot infuses a subtle sweetness. In just 45 minutes, you’ll have a hearty, plant-based soup that’s perfect for weeknight dinners or meal prep, serving four generous portions. Serve it chunky or blended smooth, and don’t forget to top it with fresh cilantro for a vibrant finish. This quick and wholesome recipe is a must-try for fans of vegan comfort food!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 medium onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 1 medium carrot
- 1 lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro (fresh)
Instructions
Rinse the red lentils thoroughly under cold water and set them aside.
Finely dice the onion and mince the garlic and ginger. Peel and grate the carrot.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic, ginger, ground cumin, coriander, turmeric, paprika, and red chili flakes to the pot. Sauté for another 1-2 minutes until fragrant.
Stir in the grated carrot and rinsed red lentils. Mix well to coat them with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are soft and cooked through.
Stir in the coconut milk and let the soup cook for an additional 5 minutes, allowing the flavors to meld together.
Season the soup with salt, black pepper, and a squeeze of fresh lime juice to taste.
Use an immersion blender to blend the soup to your desired consistency (optional). You can leave it chunky or make it smooth.
Serve the soup hot, garnished with fresh cilantro leaves and an extra sprinkle of red chili flakes if desired.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4745 mg | 206% | |
| Total Carbohydrate | 170.9 g | 62% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 56.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3788 mg | 81% | |
*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.
