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–+ servings
coconut infused lentil soup

Coconut Lentil Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Indian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 tablespoon coconut oil
  • 1 onion diced
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) coconut milk
  • 4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon fresh cilantro chopped (optional)
  • 1 tablespoon lime juice (optional)

Instructions
 

  • Heat coconut oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent.
  • Stir in minced garlic and ginger, cooking for 1 minute.
  • Add ground cumin, turmeric, coriander, and cayenne pepper; sauté for another minute.
  • Pour in coconut milk and vegetable broth, stirring to combine.
  • Add rinsed lentils to the pot.
  • Season with salt and black pepper, stirring well.
  • Bring the mixture to a boil, then reduce heat to a simmer.
  • Cover and cook for 20-25 minutes until lentils are tender.
  • Remove from heat and let it rest for 5 minutes.
  • Stir in fresh cilantro and lime juice if using.
  • Serve hot in bowls.

Notes

For an even creamier texture, you can blend a portion of the soup using an immersion blender before serving. Adjust the spices to your preference, and consider adding vegetables like spinach or kale for added nutrition.
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