Red Lentil and Coconut Soup

Lentil Soup
Red Lentil and Coconut Soup | veganblondes.com

I felt like eating a lentil soup yesterday night, but with a coconut milk flavor profile. I looked at what I had available and the result was outstanding. The soup seems somewhat heavier because of its thick consistency and it’s creaminess, but the nice splash of fresh lime juice at the end brightens it up very nicely. You can garnish it with toasted coconut chips and fresh hot peppers, if you like.

  • 2 teaspoons olive oil
  • 2 large carrots, in very small dices
  • 1 small red onion, in very small dices
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons fresh ginger, minced
  • 2 serrano chiles, minced
  • 1 medium tomato, in small cubes
  • 1 cup red lentils, rinsed and drained
  • 1 can coconut milk
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 2 handfuls baby spinach
  • Juice of 1/2 to 1 lime
  • Salt and pepper, to taste
  • Coconut chips and fresh minced serrano chiles, to serve (optional)

Heat the olive oil in a soup kettle over medium heat. Add the carrots and onion and sauté over medium heat until the vegetables are softer, about 3 minutes. Add the garlic, ginger, and chiles and sauté for 1 minute more, until fragrant.

Add the tomato and lentils and stir well. Add the coconut milk and vegetable broth, and bring to a boil. Reduce the heat and add the spices and salt, and mix well. Lower the heat to low and cook, covered halfway, until the lentils are tender, about 20-25 minutes. Add the baby spinach and cook for 2 minutes more, or until the spinach is wilted. Taste for salt and pepper. Add the lime juice and serve, garnished with some fresh serrano pepper and toasted coconut chips.

I felt like eating a lentil soup yesterday night, but with a coconut milk flavor profile. I looked at what I had available and the result was outstanding. The soup seems somewhat heavier because of its thick consistency and it’s creaminess, but the nice splash of fresh lime juice at the end brightens it up very nicely. You can garnish it with toasted coconut chips and fresh hot peppers, if you like.

  • 2 teaspoons olive oil
  • 2 large carrots, in very small dices
  • 1 small red onion, in very small dices
  • 2-3 cloves garlic, minced
  • 1-2 tablespoons fresh ginger, minced
  • 2 serrano chiles, minced
  • 1 medium tomato, in small cubes
  • 1 cup red lentils, rinsed and drained
  • 1 can coconut milk
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Pinch of cayenne
  • 2 handfuls baby spinach
  • Juice of 1/2 to 1 lime
  • Salt and pepper, to taste
  • Coconut chips and fresh minced serrano chiles, to serve (optional)

Heat the olive oil in a soup kettle over medium heat. Add the carrots and onion and sauté over medium heat until the vegetables are softer, about 3 minutes. Add the garlic, ginger, and chiles and sauté for 1 minute more, until fragrant.

Add the tomato and lentils and stir well. Add the coconut milk and vegetable broth, and bring to a boil. Reduce the heat and add the spices and salt, and mix well. Lower the heat to low and cook, covered halfway, until the lentils are tender, about 20-25 minutes. Add the baby spinach and cook for 2 minutes more, or until the spinach is wilted. Taste for salt and pepper. Add the lime juice and serve, garnished with some fresh serrano pepper and toasted coconut chips.

Karine

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