Description
Discover the rich, exotic flavors of Spiced Lentil and Coconut Soup, a satisfying vegan dish perfect for any meal. This soup combines hearty lentils with the creamy richness of coconut milk, infused with warming spices like cumin, turmeric, and coriander. Quick to prepare, it’s ideal for weeknight dinners or meal prep. Healthy, protein-packed, and full of flavor, this soup is a must-try for anyone seeking comfort in a bowl.
Detailed Recipe
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 can (400 ml) coconut milk
- 3 cups vegetable broth
- 1 medium carrot, diced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Juice of half a lemon
- Fresh cilantro for garnish
Instructions
- Prepare the Base: Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion becomes translucent, about 3 minutes.
- Toast the Spices: Add cumin, turmeric, coriander, and smoked paprika to the pot. Stir well to release the aromas, about 1 minute.
- Cook the Lentils: Add the rinsed lentils, diced carrot, coconut milk, and vegetable broth. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes or until the lentils and carrots are tender.
- Blend (Optional): For a smoother texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.
- Season: Stir in salt, black pepper, and lemon juice. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy warm.
