Best Spiced Lentil Coconut Soup Recipes

SPICED COCONUT LENTIL SOUP image

Categories Bean

Number Of Ingredients 16

Ingredients
1/2 large red onion, finely chopped
1/2 red chili
thumbsize piece ginger, peeled
1 clove garlic
1 cup red lentils
1 10-ounce can coconut milk
3 cups filtered water
1 scant teaspoon vegan vegetable bouillon
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon cumin
pink Himalayan salt
black pepper
1 lime, juiced
1 heaping teaspoon coconut oil

Steps:

Finely chop the red onion â" I actually like to mince mine with a knife. Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes. Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse â" your kitchen should be full of wonderful aromas by now. Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper. Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently. Juice the lime and set aside. When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.

SPICED LENTIL COCONUT SOUP image

Number Of Ingredients 16

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. tumeric OR curry powder
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large yellow onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch of red pepper flakes to taste
pinch of fresh grated nutmeg
1 1/4 cup coconut milk (use full fat, just believe me)
3 Tbsp. lemon, lime or orange juice
a few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
chopped cilantro, for garnish (optional)

Steps:

Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes. While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer. Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.