Description
This creamy Coconut Red Lentil Soup makes a cozy weeknight dinner in just 30 minutes. I love how the warm spices blend with rich coconut milk for a hearty meal.
Ingredients
- 1 tbsp coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh spinach
- 1 tbsp lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by heating the coconut oil in a large pot or Dutch oven over medium heat until it shimmers. Add the diced onion and a pinch of salt, cooking for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic and grated fresh ginger, cooking for just another minute until they become very fragrant, being careful not to let the garlic brown or burn.
- Add the turmeric, cumin, and coriander to the pot, stirring constantly for about 30 seconds to bloom the spices in the oil. This step is crucial as it releases the essential oils in the spices, deepening the flavor of your **Coconut Red Lentil Soup**. Pour in the rinsed red lentils and the vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot partially with a lid. Let the soup simmer gently for about 15 to 20 minutes, or until the lentils are completely soft and have started to fall apart. You will notice the vibrant red color of the lentils turn into a soft golden yellow as they cook.
- Once the lentils are tender, stir in the can of coconut milk and the fresh spinach leaves. Let the soup cook for another 2 to 3 minutes, just until the spinach has wilted and the soup is heated through. Finally, remove the pot from the heat and stir in the fresh lime juice, then season generously with salt and pepper before serving hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 min
- Cooling: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Coconut Red Lentil Soup, vegan lentil soup, creamy vegetable soup, easy dinner recipe