Coconut Red Lentil Soup
By Sheila Botelho
Makes 4-6 servings.
Lentils are plentiful in protein and fibre, which makes this a satisfying meal. The combination of coconut, finely chopped onions, and tender red lentils is super-creamy too. Pair with a salad, avocado slices, or a chunk of your favorite bread.
Ingredients:
- 1 ½ tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric powder
- 2 tablespoons coconut oil
- 1 teaspoon chilli powder
- 1 medium golden onion, finely diced
- 1 ½ cups red lentils
- 5 cups veggie stock (or water with a veggie bouillon mixed in)
- 1 12-ounce can coconut milk
- 1 tablespoon ginger powder (or 1 tablespoons grated fresh ginger)
- ½ tablespoon black pepper
- ½ tablespoon himalayan pink salt
- 2 tablespoons lemon zest
- 2-4 tablespoons lemon juice (real is always best)
Make it:
- Rinse and soak the lentils the night before to speed up the cooking time, otherwise just rinse the lentils in a metal strainer when you’re ready to get cooking.
- Saute cumin and coriander seeds in a dry pot on medium heat for 2 minutes to release their full flavor.
- Add the coconut oil, chilli powder and onion. Saute until the onions are golden and translucent.
- Add the lentils, veggie stock, coconut milk, ginger, salt and pepper.
- Lower heat, stir and cover to simmer for 30 minutes. Stir a few times throughout and add more water depending on the thickness you prefer.
- Once cooked, stir in the lemon zest and lemon juice and you’re ready to enjoy!
Tell Me:
Do you like to pair salad or bread with your soup, or do you love it all by itself? Tell me below. Also, let me know when you try this recipe. Please comment below and share your friends!
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Blessings,
Sheila
