Creamy Coconut Lentil Soup
Looking for a comforting bowl of goodness that's both nourishing and delicious? This Creamy Coconut Lentil Soup is exactly what you need. I've combined red lentils with aromatic spices and creamy coconut milk to create a soup that's hearty enough for dinner but simple enough for weeknight cooking. Perfect for both vegans and meat-lovers alike, this soup delivers a wonderful balance of flavors while being incredibly nutritious.
Ingredients
- 1½ cups red lentils rinsed
- 1 can 14 oz full-fat coconut milk
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 carrots diced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- Fresh lime juice and cilantro for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook 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, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Pour in the coconut milk and continue cooking for another 10 minutes, or until lentils are tender.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.