Description
A comforting red lentil soup enriched with aromatic spices and coconut milk.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 ½ cups red lentils, rinsed
- 4 large carrots, peeled and chopped
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- Juice of ½ lemon (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and ginger, and cook another minute until fragrant.
- Spice it up: Stir in cumin, turmeric, and coriander. Let the spices toast for 30 seconds to bring out their full flavor—this small step makes a big difference in taste.
- Add veggies and lentils: Pour in the rinsed red lentils and chopped carrots. Season with salt and pepper. Stir well to coat everything in those toasty spices.
- Simmer to perfection: Add the vegetable broth, increase the heat, and bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 20–25 minutes, or until the lentils and carrots are tender.
- Blend it up: Use an immersion blender to puree the soup right in the pot for a silky-smooth texture. Alternatively, blend in batches in a blender (just be sure to vent the lid slightly to avoid pressure build-up).
- Finish with creaminess and zest: Stir in the coconut milk for creaminess and add a squeeze of lemon juice to brighten the flavors.
- Garnish and serve: Ladle into bowls and top with fresh chopped cilantro or a swirl of extra coconut milk. Serve hot, ideally with warm naan, flatbread, or crusty sourdough.
Notes
- This soup can be stored in the refrigerator for up to 5 days and freezes well.
- Adjust spices according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg