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.
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 crushed tomatoes
- 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
- 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.
Video
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Nutrition
Calories: 268kcalCarbohydrates: 35gProtein: 13gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 38mgPotassium: 663mgFiber: 16gSugar: 4gVitamin A: 6893IUVitamin C: 19mgCalcium: 65mgIron: 5mg
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