Easy and Delicious Red Lentil Soup with Coconut Milk

Hey dear friends! Welcome to RecipeArt. Today, our topic is a delightful and comforting recipe that’s perfect for those chilly days or when you’re simply craving a bowl of goodness – Red Lentil Soup with Coconut Milk. This hearty soup is a beautiful fusion of flavors, providing a nourishing experience that’s both easy to prepare and incredibly satisfying.

Preparation Time:

Approximately 10 minutes

Cooking Time:

Around 30-40 minutes

Recipe Yield:

Approximately 4 to 6 servings

Nutritional Information:

NutrientAmount per Serving
Calories250-300 kcal
Total Fat10-15 g
Saturated Fat7-10 g
Sodium500-700 mg
Total Carbohydrates30-35 g
Dietary Fiber8-10 g
Sugars3-5 g
Protein8-10 g
**These values may change depending on your ingredients. You may visit United States Department of Agriculture (USDA) for the actual nutritional value of your ingredients.

Ingredients for Red Lentil Soup with Coconut Milk:

IngredientsQuantity
Red lentils1 cup
Coconut milk1 can (14 oz)
Finely chopped Onion1 large
Minced garlic3 cloves
Diced carrots2
Chopped Tomatoes2
Ground cumin1 teaspoon
Ground turmeric1 teaspoon
Ground coriander1 teaspoon
Red pepper flakes1/2 teaspoon
Vegetable broth4 cups
Olive oil2 tablespoons
Salt and pepperAs per taste
Fresh cilantro for garnishAs needed

Let’s Get Cooking:

  • Rinse the red lentils thoroughly until the water runs clear, then set them aside.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  • Add the minced garlic, ground cumin, ground turmeric, ground coriander, and red pepper flakes. Sauté for another minute until the spices become fragrant.
Soup with Coconut Milk
  • Toss in the diced carrots and chopped tomatoes, and cook for a few minutes until the vegetables start to soften.
  • Now, it’s time to add those lovely red lentils. Stir them into the vegetable mixture, making sure they’re nicely coated with all those flavorful spices.
Soup with Coconut Milk
  • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20-25 minutes or until the lentils are tender and the flavors have melded together.
  • Time to add the creamy goodness – the coconut milk! Pour in the entire can, and give it a good stir to incorporate that rich, velvety texture into the soup.
Soup with Coconut Milk
  • Season with salt and pepper to your liking. Remember, a little goes a long way, so start with a pinch and adjust to taste.
  • Let the soup simmer for an additional 5-10 minutes to allow all the flavors to mingle harmoniously.
  • Once the soup is ready, serve it hot, garnished with fresh cilantro leaves. The vibrant green against the rich red-orange hue of the soup is not only visually appealing but also adds a burst of freshness to every spoonful.

Pro Tips:

  1. Rinse the Lentils: Before using the red lentils, make sure to rinse them thoroughly until the water runs clear. This removes excess starch and prevents the soup from becoming too thick.
  2. Spice it Up: Adjust the amount of red pepper flakes based on your spice preference. If you enjoy a little extra heat, feel free to add more. You can also experiment with other spices like paprika or a pinch of cinnamon for added complexity.
  3. Balancing Flavors: Taste as you go. If you find the soup a bit too acidic from the tomatoes, you can add a touch of sweetness, such as a teaspoon of honey or a splash of coconut sugar, to balance the flavors.
  4. Coconut Creaminess: If you prefer a richer soup, you can opt for full-fat coconut milk. For a lighter version, use light coconut milk or dilute the full-fat version with a bit of water.
  5. Texture Matters: If you like a chunkier soup, consider reserving some of the cooked vegetables before blending the soup. Then, add the reserved veggies back in after blending for added texture.

Why You’ll Love This Soup:

  • Nutrient-Packed: Red lentils are a fantastic source of plant-based protein, fiber, and various essential nutrients. This soup is not only delicious but also incredibly nutritious, making it a great addition to your balanced diet.
  • Creamy Dreamy: The addition of coconut milk not only adds a luscious creaminess to the soup but also brings a subtle hint of sweetness that beautifully complements the earthy flavors of the lentils and spices.
  • Quick and Easy: This recipe is a real time-saver. In just about 30-40 minutes, you’ll have a wholesome homemade soup that’s perfect for a weeknight dinner or a quick weekend lunch.

So, next time you’re in the mood for a heartwarming dish that’s packed with flavor and goodness, give this Red Lentil Soup with Coconut Milk a try. It’s a bowl of comfort that’s sure to put a smile on your face and warmth in your belly. Enjoy, my friends!

Printable Recipe:

Red Lentil Soup with Coconut Milk

Red Lentil Soup with Coconut Milk

Today, our topic is a delightful and comforting recipe that’s perfect for those chilly days or when you’re simply craving a bowl of goodness – Red Lentil Soup with Coconut Milk. This hearty soup is a beautiful fusion of flavors, providing a nourishing experience that’s both easy to prepare and incredibly satisfying.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 300 kcal

Ingredients
  

  • Red lentils 1 cup
  • Coconut milk 1 can 14 oz
  • Finely chopped Onion 1 large
  • Minced garlic 3 cloves
  • Diced carrots 2
  • Chopped Tomatoes 2
  • Ground cumin 1 teaspoon
  • Ground turmeric 1 teaspoon
  • Ground coriander 1 teaspoon
  • Red pepper flakes 1/2 teaspoon
  • Vegetable broth 4 cups
  • Olive oil 2 tablespoons
  • Salt and pepper As per taste
  • Fresh cilantro for garnish As needed

Instructions
 

  • Rinse the red lentils thoroughly until the water runs clear, then set them aside.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
  • Add the minced garlic, ground cumin, ground turmeric, ground coriander, and red pepper flakes. Sauté for another minute until the spices become fragrant.
  • Toss in the diced carrots and chopped tomatoes, and cook for a few minutes until the vegetables start to soften.
  • Now, it’s time to add those lovely red lentils. Stir them into the vegetable mixture, making sure they’re nicely coated with all those flavorful spices.
  • Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20-25 minutes or until the lentils are tender and the flavors have melded together.
  • Time to add the creamy goodness – the coconut milk! Pour in the entire can, and give it a good stir to incorporate that rich, velvety texture into the soup.
  • Season with salt and pepper to your liking. Remember, a little goes a long way, so start with a pinch and adjust to taste.
  • Let the soup simmer for an additional 5-10 minutes to allow all the flavors to mingle harmoniously.
  • Once the soup is ready, serve it hot, garnished with fresh cilantro leaves. The vibrant green against the rich red-orange hue of the soup is not only visually appealing but also adds a burst of freshness to every spoonful.

Notes

1. Rinse the Lentils: Before using the red lentils, make sure to rinse them thoroughly until the water runs clear. This removes excess starch and prevents the soup from becoming too thick.
2. Spice it Up: Adjust the amount of red pepper flakes based on your spice preference. If you enjoy a little extra heat, feel free to add more. You can also experiment with other spices like paprika or a pinch of cinnamon for added complexity.
Keyword Red Lentil Soup with Coconut Milk

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Frequently Asked Questions (FAQs):

Can I use green or brown lentils instead of red lentils?

While red lentils are the traditional choice for this recipe due to their quick cooking time and mild flavor, you can experiment with other lentil varieties. Keep in mind that green or brown lentils might take longer to cook and could result in a different texture.

Is this soup suitable for a vegan or vegetarian diet?

Yes, this soup is entirely plant-based and is perfect for both vegans and vegetarians. It’s a great source of plant-based protein and nutrients.

Can I make this soup in advance?

Absolutely! Red Lentil Soup with Coconut Milk often tastes even better the next day as the flavors continue to develop. You can make a larger batch and store it in the refrigerator for up to 3-4 days.

Can I freeze the soup?

Yes, this soup freezes well. Make sure to cool it completely before transferring it to airtight containers or freezer bags. It can be frozen for up to 2-3 months. Thaw in the refrigerator before reheating.

How can I adjust the thickness of the soup?

If the soup is too thick for your liking, you can add a bit more vegetable broth or water until it reaches your desired consistency. Conversely, if it’s too thin, you can let it simmer uncovered for a bit longer to reduce and thicken.

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