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Red Lentil and Coconut Soup - finished top view
sonia.h.merkel

Red Lentil and Coconut Soup

Creamy and perfectly spiced, this gluten free soup comes together in about 30 minutes using pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: Vegan
Ingredients Method Notes

Ingredients
  

  • 1 medium onion diced
  • 4 carrots peeled and diced
  • 3 cloves garlic diced
  • 1 tablespoon olive oil
  • 1 can full fat coconut milk
  • 1 cup red lentils
  • ½ teaspoon salt
  • ½ teaspoon Turmeric
  • ½ teaspoon garam masala
  • 1 teaspoon ginger powder
  • 1 tablespoon maple syrup or agave
  • 5 cups vegetable broth
  • juice of half a lemon
  • cilantro to garnish

Method
 

  1. Heat the oil in a large pot or dutch oven. Add onions and salt. Allow to cook until barely translucent, 4 to 5 minutes.
  2. Add garlic to the pot. Let sizzle for approximately 30 seconds or until fragrant.
  3. Add carrots, spices, lentils, coconut milk, and broth. Bring to a boil and reduce heat. Cook for 15 minutes stirring frequently.
  4. After about 15 minutes the lentils should have begun to break down. Add maple syrup, and lemon juice. Stir well and check a carrot to ensure it's cooked through.
  5. Cook for 5 to 10 more minutes and remove from heat. Serve with fresh cilantro, sriacha, and sliced lemon.

Notes

  • Depending on how you like your soups, you can use an immersion blender for a smoother consistency, or add a bit more broth if you would like it thinner. 
  • I like maple syrup for this recipe but agave would work just fine too. 
  • I have not made this with low-fat coconut milk, and I'm not sure it would give the soup the same creaminess as full fat.