Red Lentil Coconut Soup
Red Lentil Coconut Soup is a flavorful and comforting dish made with red lentils and coconut milk as key ingredients and with a variety of vegetables, such as carrots, celery, tomatoes, onions, and garlic, along with spices like turmeric powder, cumin, and curry powder for added flavor. The soup is often finished with a splash of lemon juice.
Red lentil coconut soup is not only delicious but also nutritious and filling. Serve this soup with Garlic Bread for a comforting meal.
Yield: Serves 4
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups red split lentils, rinsed until water runs clean
- 1 tomato, diced
- 1/2 cup crushed tomatoes
- 5 cups chicken broth or vegetable broth
- 1 1/2 cups coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- salt & pepper to taste
- fresh basil for garnish
- red pepper flakes for garnish
Sauté carrots, onion, garlic, and celery with 2 tablespoons vegetable oil in a pot over medium heat until tender, about 20 minutes. Add turmeric and cumin and cook for 3-4 minutes.
Then add red lentils, chicken broth, water, diced tomatoes, crushed tomatoes, coconut milk, salt and pepper.
Cover the pot and bring to a boil. Reduce heat to medium and simmer for 25-30 minutes, until lentils are tender.
Remove soup from the heat. Puree half of the soup in a blender until smooth. Return the pureed soup back to the pot and mix well. Add lemon juice and cook for 10 minutes. (If soup is too thick, add more water)
Garnish with basil and red pepper flakes and serve warm.
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