Red Lentil Coconut Soup
This red lentil coconut soup is creamy, cozy, and packed with flavor! An easy, plant-based recipe perfect for a warming weeknight dinner.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 5-6 1x
- Category: Dinner, Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian
Ingredients
1 medium/150g yellow onion, diced
1 rib/75g celery, diced
1 medium/75g carrot, peeled and diced
1 medium/40g jalapeno, minced
2 cloves/10g garlic, minced
1”/1 tbsp/20g fresh ginger, minced
2 tbsp/30ml olive oil, divided
2 tbsp/30g tomato paste
1 tsp/2g ground cumin
1 tsp/2g ground turmeric
1 tsp/6g salt, divided
1 cup/170g split red lentils, rinsed
4 cups/940ml vegetable broth
1 cup/235ml coconut milk
1-2 tbsp/15-30ml lemon juice
Cilantro, to garnish
Instructions
Peel and dice onion and carrot. Dice celery. Make sure they are finely diced to cook quickly.
Peel and mince the ginger and garlic. Mince the jalapeno. For lower spice, remove the seeds and veins.
Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the carrot, celery, and onion and cook for 5-7 minutes, stirring regularly, until onion is translucent and vegetables are beginning to soften.
Add the ginger, garlic, and jalapeno. Cook for 3 minutes, stirring regularly.
Add the cumin, turmeric, tomato paste, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything.
Add the lentils. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
Simmer for 20-25 minutes, until the lentils and vegetables are very soft.
Remove from heat and add the coconut milk and lemon juice. Taste and adjust salt as needed. Stir in chopped cilantro to taste.
Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Find it online: https://thevgftable.com/red-lentil-coconut-soup/