Red Lentil Coconut Soup

Name: Red Lentil Coconut Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoon olive oil; 2 carrots (peeled and diced); 2 celery stalks (diced); 1/2 sweet onion (diced); 2 cloves garlic (minced); 1 teaspoon cumin; 1 teaspoon turmeric; 2 teaspoon coriander; 1 teaspoon paprika; 1/4 teaspoon cinnamon; 2 cups red lentils (rinsed until water runs clean and picked over); 8 cups vegetable broth; 1 can diced tomatoes; 1 can tomato paste; 1/2 cup coconut milk; Dash salt and pepper; Crushed red pepper flakes (for garnish); parsley (for garnish)

Red Lentil Coconut Soup is a warm, rich soup full of spice. Let this soup simmer on the stove and your house will smell wonderful.

Prep15 min
Cook35 min
Total50 min
Makes6 servings
Calories362

Ingredients

6 servings

2 tablespoon olive oil
2 carrots (peeled and diced)
2 celery stalks (diced)
1/2 sweet onion (diced)
2 cloves garlic (minced)
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon cinnamon
2 cups red lentils (rinsed until water runs clean and picked over)
8 cups vegetable broth
1 can diced tomatoes
1 can tomato paste
1/2 cup coconut milk
Dash salt and pepper
Crushed red pepper flakes (for garnish)
parsley (for garnish)

Method

1
Add olive oil to a large dutch and heat over medium high heat.
2
Sauté onion, garlic, carrots and celery with olive oil over medium heat until soft, about 3-5 minutes.
3
Add cumin, turmeric, coriander, paprika and cinnamon and sauté for 3-4 minutes.
4
Add lentils, vegetable broth, diced tomatoes, tomato paste and coconut milk and stir well then simmer for 25-30 minutes, or until lentils are tender.
5
Puree half with immersion blender if you like a thicker, creamier soup and return to the pot.
6
Garnish with cilantro, red pepper flakes and serve warm.

Notes

Once your soup is almost done if you feel that too much broth was soaked up into the lentils you can add 1 or 2 more cups of broth. It really depends on how thick you want your soup. This soup is great for the freezer. Let it cool completely and store in airtight containers or Ziplock freezer bags with the recipe name and date on it. Remove from freezer the day before you are ready to eat it to let it thaw in the refrigerator.

Per serving

Carbs53 g
Protein18 g
Fat10 g
Fiber22 g

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Vegetarian Mediterranean Soups

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