Coconut Lentil Soup
A creamy blend of red lentils and coconut broth, infused with aromatic spices and fresh herbs, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 cup red lentils These lentils cook quickly and break down to create a creamy texture.
- 4 cups coconut broth Vegetable broth can be used as a substitute, but will alter flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon red curry paste Can replace with curry powder for a different flavor profile.
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 can coconut milk
- to taste Salt and pepper
- to garnish Fresh cilantro Adds brightness and color to the dish.
Instructions
Preparation
- In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and sauté until it's translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste and stir for about 30 seconds, letting it toast slightly.
- Pour in the coconut broth followed by the red lentils. Bring the mixture to a boil.
- Reduce heat and let the soup simmer for about 20 minutes or until the lentils are tender, stirring occasionally.
- Stir in the coconut milk, soy sauce, and lime juice.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Don’t overcook the lentils; they should be tender but not mushy. Adjust the spice level to taste.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 6gSodium: 600mgFiber: 10gSugar: 2g
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