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.

Nutritional Information:

Ingredients for Red Lentil Soup with Coconut Milk:

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.

• 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.

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

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

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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