Red Lentil Soup with Coconut Milk
Red Lentil Soup with Coconut Milk is a creamy comforting recipe loaded with vegetables, curry, and spices. Vegan, vegetarian, gluten free, high fiber. Serve this delicious lentil curry soup with garlic naan bread, tabbouleh, or your favorite side salad.
Servings: 6 servings
Calories: 268kcal
Cost: $1
Equipment
- Large Pot
Ingredients
- 2 tablespoons coconut oil
- 1 large onion chopped
- 4 cloves garlic minced
- 3 large carrots chopped
- 1 teaspoon ginger root grated
- 1 1/2 cups red lentils
- 1 tablespoon curry powder
- 1 14 ounce can Diced Tomatoes
- 1 bunch parsley chopped, both leaves and stems
- 6 cups Vegetable Stock
- 1 13.5 ounce can Coconut milk
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon each Sea Salt and Black Pepper
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.
- Add the carrots, ginger, lentils, curry powder, tomatoes, parsley, and vegetable stock. Bring to a boil and reduce heat to a simmer.
- Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
- Remove lid and stir in the coconut milk. Top with fresh chili flakes and salt and pepper if desired. Serve with lime juice if desired.
Notes
Pro Tips
- When chopping the vegetables, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent throughout the soup.
- For a spicier soup, you can add extra chili flakes, or add in chopped chilis or jalapeno peppers for flavor.
- If making this recipe ahead of time, follow all the steps and refrigerate the soup. Heat before enjoying!
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 13g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 663mg | Fiber: 16g | Sugar: 4g | Vitamin A: 6893IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 5mg