Red Lentil and Coconut Soup
Creamy and perfectly spiced, this gluten free soup comes together in about 30 minutes using pantry staples.
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
Instructions
- Heat the oil in a large pot or dutch oven. Add onions and salt. Allow to cook until barely translucent, 4 to 5 minutes.
- Add garlic to the pot. Let sizzle for approximately 30 seconds or until fragrant.
- Add carrots, spices, lentils, coconut milk, and broth. Bring to a boil and reduce heat. Cook for 15 minutes stirring frequently.
- 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.
- 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.