Why Make This Recipe
Nourishing Golden Coconut Lentil Soup is not just delicious; it’s also packed with nutrients. Red lentils provide protein and fiber, while coconut milk adds creaminess and healthy fats. The spices give this soup a warm flavor and comforting aroma. This soup is perfect for a chilly day or whenever you need a wholesome meal.
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How to Make Nourishing Golden Coconut Lentil Soup
Ingredients:
- 1 cup (200g) red lentils, rinsed
- 4 cups (940ml) vegetable broth
- 13.5 ounces (400ml) canned full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 teaspoons (4g) curry powder
- 1 teaspoon (2g) ground turmeric
- 1/2 teaspoon (1g) ground cumin
- 14.5 ounces (410g) canned diced tomatoes, undrained
- 5 ounces (140g) fresh spinach, roughly chopped
- 1/2 lime, juiced (about 15ml)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (6g) salt, or to taste
- 1/2 teaspoon (1g) black pepper, or to taste
- Fresh cilantro for garnish
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped yellow onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in the curry powder, ground turmeric, and ground cumin; cook for another minute, stirring constantly.
- Add the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and canned full-fat coconut milk to the pot. Stir well to combine, then bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Remove from heat, stir in fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro.
How to Serve Nourishing Golden Coconut Lentil Soup
You can serve this soup on its own or with some crusty bread for a complete meal. It also pairs well with a fresh side salad. To enhance the flavor, a sprinkle of extra lime juice or some chili flakes can add a nice kick.
How to Store Nourishing Golden Coconut Lentil Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. You can also freeze the soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Tips to Make Nourishing Golden Coconut Lentil Soup
- Rinse your lentils well to remove any impurities.
- Adjust the spices to your taste. You can add more curry powder or some chili powder for extra heat.
- If you don’t have fresh spinach, you can use frozen spinach instead. Just add it directly to the pot.
- Make sure to taste and adjust salt and lime juice before serving.
Variation
You can customize this soup by adding other vegetables like carrots, bell peppers, or sweet potatoes. For an extra protein boost, consider adding cooked chicken or tofu.
FAQs
1. Can I use other types of lentils?
Yes, but cooking times may vary. Green or brown lentils will take longer to cook compared to red lentils.
2. Is this soup vegan?
Yes, this soup is vegan-friendly since it uses vegetable broth and no animal products.
3. Can I make this soup in a slow cooker?
Yes, you can. Just add all the ingredients to the slow cooker, set it on low, and cook for 4-6 hours. Stir in fresh spinach before serving.
Print
Nourishing Golden Coconut Lentil Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and nutritious soup made with red lentils, coconut milk, and aromatic spices, perfect for a comforting meal.
Ingredients
- 1 cup (200g) red lentils, rinsed
- 4 cups (940ml) vegetable broth
- 13.5 ounces (400ml) canned full-fat coconut milk
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon (15g) fresh ginger, grated
- 2 teaspoons (4g) curry powder
- 1 teaspoon (2g) ground turmeric
- 1/2 teaspoon (1g) ground cumin
- 14.5 ounces (410g) canned diced tomatoes, undrained
- 5 ounces (140g) fresh spinach, roughly chopped
- 1/2 lime, juiced (about 15ml)
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (6g) salt, or to taste
- 1/2 teaspoon (1g) black pepper, or to taste
- Fresh cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped yellow onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in the curry powder, ground turmeric, and ground cumin; cook for another minute, stirring constantly.
- Add the rinsed red lentils, vegetable broth, canned diced tomatoes (undrained), and canned full-fat coconut milk to the pot. Stir well to combine, then bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Remove from heat, stir in fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro.
Notes
This soup can be served on its own or with crusty bread. It stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegan, lentil, coconut milk, healthy, comforting
