Spiced Coconut Lentil Soup

A Soup Born from Simplicity

My First tried to cook is Spiced Coconut Lentil Soup its easy and It all started on a chilly evening when I was craving something warm, hearty, and comforting. I looked into my pantry, and there they were: lentils. I’ve always loved how lentils are so simple yet packed with nutrition. I had a can of coconut milk sitting there as well, and immediately, the idea of a warm, spiced coconut lentil soup came to me. It was a combination I hadn’t tried before, but something told me it was exactly what I needed to cozy up for the night.

Adding the Spices

As I started chopping onions, garlic, and ginger, the familiar, calming smell filled my kitchen. But the magic truly happened when I added the curry powder and red pepper flakes. The spices instantly came alive as they hit the heat, releasing their deep, earthy aroma. My mouth started to water. I stirred them into the onion mixture, letting the spices bloom, before adding the coconut milk and vegetable broth. The pot was beginning to transform into something comforting yet exciting.

The Lentils Work Their Magic

Once the lentils were in, I could already picture the final dish. Lentils are one of my favorite ingredients because they cook quickly and give soups a hearty texture. I let them simmer away as the rich coconut milk and diced tomatoes blended into the perfect base. Just before the soup was done, I tossed in a few handfuls of kale. I love how it added a pop of green and a little extra nutrition to the bowl. In about 30 minutes, my soup was ready.

A Cozy Bowl of Comfort

I ladled the soup into my favorite rustic bowl and topped it with fresh cilantro and a small dollop of vegan sour cream. The first spoonful was everything I hoped for – creamy, slightly spicy, and bursting with flavor. It warmed me up from the inside out. This Spiced Coconut Lentil Soup was not only easy to make but also filled with ingredients I already had on hand. Now, it has become one of my go-to meals whenever I need something both simple and satisfying.

Chef’s Notes-Spiced Coconut Lentil Soup

• Have all your ingredients prepped and measured before starting. This will make the cooking process smoother, especially when you need to quickly sauté or add ingredients.
• Make sure to sauté the curry powder and red pepper flakes briefly before adding liquids. This helps bring out the full flavor of the spices and intensifies the taste of the soup.
• Use red lentils for a quicker cook time and smoother texture. They will naturally break down and thicken the soup as they cook. If you prefer firmer lentils, try green or brown lentils, but adjust the cooking time accordingly.
• For a thicker soup, use an immersion blender to blend a portion of the soup before adding the greens. For a thinner soup, simply add more vegetable broth or water as needed.
• Add the kale or spinach at the end of cooking to keep their vibrant color and prevent overcooking. If you prefer your greens softer, you can add them earlier.
• This recipe is versatile! Feel free to adjust the curry powder or red pepper flakes depending on your spice preference.
• Serve the soup over brown rice or quinoa for a more filling meal. Alternatively, enjoy it with crusty bread or naan on the side.
• This soup freezes well! Store it in individual portions in airtight containers, making it perfect for easy weekday meals.

Spiced Coconut Lentil Soup

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Dive into the comforting flavors of this Spiced Coconut Lentil Soup! Perfectly seasoned with curry and ginger, this vegan and gluten-free delight is made from pantry staples and is sure to warm your soul. Serve it over brown rice for an even heartier meal. This soup is not only easy to make but also freezer-friendly, making it a perfect choice for meal prepping. Get ready to impress your taste buds!

Course: Main Course, SoupCuisine: IndianDifficulty: Easy

Print

Servings

4

bowls

Prep time

10

minutes

Cooking time

35

minutes

Calories

350

kcal

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Base Ingredients

• 1 tablespoon coconut oil (or olive oil)

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger root, minced

• Seasonings

• 2 tablespoons tomato paste (or ketchup)

• 2 tablespoons curry powder

• 1/2 teaspoon crushed red pepper flakes

• Liquids

• 4 cups vegetable stock

• 1 can (15 oz) coconut milk

• 1 can (15 oz) diced tomatoes

• Main Components

• 1 1/2 cups dried red lentils

• 2-3 handfuls chopped kale or spinach

• To Taste

• Salt and black pepper

• Garnish

• Fresh cilantro (coriander), chopped

• Vegan sour cream (optional)

Directions

• Sauté Aromatics – In a large stockpot over medium heat, melt the coconut oil. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and ginger and cook for another minute.
• Add Seasonings – Mix in the tomato paste (or ketchup), curry powder, and crushed red pepper flakes. Cook for an additional minute to allow the spices to bloom.
• Combine Liquids and Lentils – Pour in the vegetable stock, coconut milk, and diced tomatoes. Stir in the dried red lentils. Bring the mixture to a boil over medium-high heat.
• Garnish and Serve – Ladle the soup into bowls and garnish with fresh cilantro and a dollop of vegan sour cream if desired.

Equipment

• chef’s knife
• cutting board
• stockpot
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 15g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 700mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 6g
• Protein: 12g
• Vitamin A: 2000IU
• Vitamin C: 20mg
• Calcium: 100mg
• Iron: 5mg

FAQ-Spiced Coconut Lentil Soup

Can I use a different type of lentil for this recipe?

Yes! While red lentils cook quickly and give the soup a creamy texture, you can use green or brown lentils. Just note that they will take longer to cook and have a firmer texture.

Is there a substitute for coconut milk?

If you don’t want to use coconut milk, you can replace it with another plant-based milk like almond or cashew milk, though it won’t be as rich and creamy. You can also use regular dairy cream if not vegan.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Make sure to cool the soup completely before freezing it.

Can I make this soup in advance?

Yes! This soup is perfect for meal prepping. Make it ahead of time and store in the fridge or freezer. The flavors often develop even more after a day in the fridge.

How can I make the soup spicier?

If you love heat, increase the amount of crushed red pepper flakes or add a diced fresh chili pepper when sautéing the onion, garlic, and ginger.