Best Creamy Coconut Lentil Soup Recipes

RED LENTIL & COCONUT SOUP

Red lentil & coconut soup image

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Time 35m

Number Of Ingredients 9

Ingredients

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

Steps:

Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

CREAMY LENTIL STEW

Creamy Lentil Stew image

Give lentil soup a refreshing twist with red, pink, or yellow varieties. After a simmer with garlic, ginger, thyme, and cinnamon, blend a third of the stew and pour it back in along with some coconut milk to to add body and richness.

Provided by Greg Lofts

Categories Gluten-Free Recipes

Time 45m

Number Of Ingredients 19

Ingredients

3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.