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Creamy Coconut Red Lentil Soup

Close-up of a white bowl filled with thick, vibrant orange Creamy Coconut Lentil Soup.
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A simple, hearty, and smooth soup featuring red lentils cooked in coconut milk and aromatic spices.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Stir in the cumin, turmeric, and coriander. Cook for 30 seconds, stirring constantly.
  5. Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are very soft and have broken down.
  6. Remove the pot from the heat. Stir in the full-fat coconut milk, salt, and pepper.
  7. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  8. Stir in the fresh lime juice. Taste and adjust salt and pepper as needed.
  9. Serve hot.

Notes

  • Rinsing the red lentils removes surface starch, which helps prevent excessive foaming during cooking.
  • For an extra smooth texture, press the finished soup through a fine-mesh sieve after blending.
  • If you prefer a thinner soup, add up to 1 cup of water or extra broth when blending.

Nutrition

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