Red Lentils and Coconut Soup
If you’re in search of a comforting meal that warms your soul, look no further than this delightful Red Lentils and Coconut Soup. This easy-to-make dish combines the wholesome goodness of red lentils with creamy coconut milk to create a satisfying and nutritious bowl that’s perfect for busy weeknights or cozy gatherings. With vibrant spices like turmeric and cumin, each spoonful bursts with flavor while providing essential nutrients. Plus, it’s family-friendly—kids will love the creamy texture and mild spices! Make it ahead of time for effortless meal prep, or savor it fresh. Either way, this soup is sure to become a beloved staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian
Ingredients
Scale
- ¾ cup uncooked red lentils
- ½ onion
- 2 cloves garlic
- 1 medium carrot
- 4 pellets frozen spinach
- ¾ cup coconut milk
- ¾ cup canned diced tomatoes
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1½ tsp turmeric
- 2½ cups vegetable broth
- 2 tbsp olive oil
- salt and pepper
Instructions
- Prepare the ingredients by chopping the onion and carrot, and mincing the garlic.
- In a large saucepan, heat olive oil over medium heat. Sauté the onion and carrot until translucent (3-4 minutes).
- Add minced garlic, cumin, cinnamon, and turmeric; cook for an additional 30 seconds.
- Stir in rinsed lentils, canned tomatoes, vegetable broth, and frozen spinach.
- Bring to a boil, then reduce heat to simmer for about 15 minutes until lentils are tender.
- Lower the heat again and mix in coconut milk; warm through before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://chopandcooktips.com/red-lentils-and-coconut-soup/