Red Lentil Soup with Coconut Milk
This creamy red lentil soup is made with curry powder, ginger, garlic, coconut milk and a bright splash of lemon. It is healthy, hearty, ready in 30 minutes and freezer-friendly too.
Ingredients
- 3 tablespoons coconut oil (or olive or avocado oil)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 carrots (peeled and diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger paste (or freshly grated ginger)
- 1 tablespoon curry powder
- 1 (16-ounce) package red lentils (rinsed)
- 6 cups vegetable broth
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 1 (13.5-ounce) can unsweetened coconut milk
- 3 tablespoons fresh lemon juice (about 1 lemon)
- fresh cilantro (optional, for garnish)
Instructions
- In a large pot, heat the coconut oil over medium-high heat. Add the onion, celery and carrots and sauté until very tender, about 5 to 7 minutes.
- Reduce the heat to medium. Stir in the garlic, ginger paste and curry powder and sauté for 2 minutes.
- Add the red lentils, vegetable broth, salt and pepper. Cover and bring to a simmer, then cook until the lentils are tender, about 10 to 15 minutes.
- Stir in the coconut milk and lemon juice and warm through. Season to taste, then ladle into bowls and garnish with cilantro.
Kori's Tips
For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use canned unsweetened coconut milk, not the carton kind. To save time, use a 10 to 12-ounce package of pre-diced mirepoix (onion, celery and carrot) from the produce section. The soup thickens as it sits, so thin leftovers with a splash of broth.
VARIATIONS: Use any lentils you like (cook time will be longer for green or brown). Add cumin, coriander or smoked paprika, use hot curry powder for heat, or stir in diced sweet potato or tomato. Blend with an immersion blender for a smooth soup.
MAKE IT FLEX: Stir in shredded rotisserie chicken or top each bowl with grilled shrimp.
SERVING SUGGESTIONS: Garnish with cilantro, parsley or chives. Top with a swirl of coconut milk or a dollop of plain yogurt, and serve with naan, crusty bread or over rice.
Nutrition
Calories: 357kcalCarbohydrates: 53gProtein: 20gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 540mgPotassium: 857mgFiber: 24gSugar: 5gVitamin A: 3987IUVitamin C: 7mgCalcium: 61mgIron: 6mg
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