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Spicy Red Lentil & Coconut Soup

Warm Up with Spicy Red Lentil & Coconut Soup

As the days grow cooler and the nights longer, invigorate your soul with a bowl of Spicy Red Lentil & Coconut Soup. This vibrant and hearty soup is perfect for those who crave a bit of heat in their cuisine. The combination of creamy coconut, nutritious red lentils, and a medley of spices creates an unforgettable flavor profile that will make this dish a staple in your kitchen.

Why You'll Love This Recipe

This soup is not only delicious but also incredibly nutritious. Red lentils are an excellent source of protein and fiber, while coconut milk adds a creamy texture that balances the heat from the spices. Plus, it’s vegan and gluten-free, making it suitable for various dietary needs.

Ingredients You'll Need

The ingredients for this soup are straightforward and easy to find, making it an accessible recipe for any home chef. The key components include red lentils, coconut milk, a blend of spices, and fresh vegetables, all of which come together to create a bowl of comfort and warmth.

Perfect Pairings

Pair this soup with some crusty bread or a side salad to make a complete meal. You can also serve it as an appetizer to a broader dinner spread, setting the stage for a flavorful evening.

Ingredients

  • 1 cup red lentils
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 can diced tomatoes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Мethod of preparation

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. 2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant. 3. Add the curry powder, ground cumin, and cayenne pepper, stirring well to coat the onions in the spices. 4. Pour in the vegetable broth and bring the mixture to a simmer. Add the red lentils and diced tomatoes, stirring to combine. 5. Simmer the soup over medium heat for about 20-25 minutes, or until the lentils are tender and thoroughly cooked. 6. Stir in the coconut milk and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes. 7. Using an immersion blender, blend the soup until smooth, or leave it slightly chunky if preferred. 8. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

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