Red Lentils and Coconut Soup Recipe
A comforting and nutritious red lentils and coconut soup, bursting with warm spices and creamy coconut milk. This easy-to-make recipe combines red lentils, vegetables, and aromatic spices to create a flavorful, hearty, and healthy dish perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
Vegetables
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and cubed
- 4 pellets frozen spinach
Dry Ingredients & Spices
- ¾ cup uncooked red lentils, washed
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1½ tsp turmeric
- ¾ cup canned diced tomatoes
Liquids & Oils
- 2½ cups vegetable broth
- ¾ cup coconut milk
- 2 tbsp olive oil
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Peel and chop the carrot into small cubes. Chop the onion and finely mince the garlic to ensure even cooking and flavor distribution in the soup.
- Sauté the aromatics: In a large saucepan, heat the olive oil over medium heat. Add the chopped carrot and onion, cooking for a few minutes until the onion becomes translucent and soft, releasing its natural sweetness.
- Add spices and garlic: Stir in the minced garlic, ground cumin, cinnamon, and turmeric, cooking for about 30 seconds until fragrant. This step enhances the depth of flavor with warm, aromatic spices.
- Combine main ingredients: Add the washed red lentils, canned diced tomatoes, vegetable broth, and frozen spinach pellets to the pan. Stir everything together to combine well.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 15 minutes, or until the lentils are tender and cooked through.
- Finish with coconut milk: Lower the heat and stir in the coconut milk. Cook for another 2-3 minutes to blend flavors and warm the coconut milk without boiling, ensuring a creamy texture.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve hot, enjoying the rich, hearty flavors and comforting texture.
Notes
- Rinse lentils thoroughly before cooking to remove any impurities.
- You can substitute frozen spinach with fresh spinach, adding it at the end to wilt.
- Adjust spices to taste for more or less heat and flavor intensity.
- This soup thickens as it cools; add extra vegetable broth if needed when reheating.
- Serve with crusty bread or a side salad for a complete meal.
Keywords: red lentils soup, coconut milk soup, vegan lentil soup, easy lentil recipe, healthy soup, Indian spices soup
Find it online: https://epicrecipebox.com/red-lentils-and-coconut-soup-recipe/