Coconut Lentil Soup
A comforting, nutritious meal that's both budget-friendly and packed with flavor. The combination of creamy coconut milk, earthy lentils, and aromatic spices creates a perfectly balanced dish.
Ingredients
- 2 cups red lentils rinsed and sorted
- 1 can 14 oz full-fat coconut milk
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 medium carrots diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 bunch fresh spinach optional
- Salt and pepper to taste
- Fresh lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and turmeric, letting the spices toast for 30 seconds.
- Add carrots and lentils, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- If using spinach, stir it in during the last 2 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot with lime wedges on the side.