Name: Coconut Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 cups red lentils, rinsed and drained; 1 tablespoon coconut oil or vegetable oil; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon red chili flakes (adjust to taste); 1 can (14 oz) diced tomatoes; 1 can (14 oz) full-fat coconut milk; 4 cups vegetable broth; 1 teaspoon salt, or to taste; Fresh cilantro leaves for garnish; 1 lime, cut into wedges for serving

Instructions

Sauté aromatics

Heat coconut oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and ginger, cooking for another minute until fragrant.
Add spices

Stir in cumin, turmeric, coriander, and chili flakes. Toast the spices for 30 seconds until aromatic, being careful not to burn them.
Combine lentils and liquids

Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 20 minutes, until lentils are tender but not mushy.
Add coconut milk

Stir in the coconut milk and salt. Simmer uncovered for another 5-7 minutes to allow flavors to meld together and soup to thicken slightly.
Adjust consistency

If the soup is too thick, add a little more broth or water to reach your desired consistency. Taste and adjust seasoning with more salt if needed.
Serve and garnish

Ladle the soup into bowls. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the soup just before eating.

Coconut Lentil Soup

Ingredients

Instructions

Nutritional Information