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Creamy Coconut Red Lentil Soup

A close-up of a white bowl filled with vibrant orange Creamy Coconut Lentil Soup, topped generously with fresh chopped cilantro.
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Make a rich and creamy red lentil soup using coconut milk for a satisfying, dairy-free meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the garlic, ginger, turmeric, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  4. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are very soft.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy, or carefully transfer batches to a standard blender and return the puréed soup to the pot.
  7. Stir in the full-fat coconut milk and lime juice. Heat gently until warmed through; do not boil after adding coconut milk.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Notes

  • For an extra thick soup, use slightly less vegetable broth initially.
  • If you prefer a smoother texture without blending, ensure the red lentils cook until they completely break down.
  • Add a pinch of cayenne pepper for a little heat.

Nutrition

Find it online: https://savorandpin.com/creamy-coconut-lentil-soup-recipe/