Coconut Spice Red Lentil Soup
Coconut Spiced Red Lentil Soup
The soup is delicious as is, or can be a base for other additions such as cauliflower, zucchini, eggplant or even chicken. Add these in 2 cup amounts in small pieces. Try to dice your onion, celery and carrot quite small to make for a more evenly textured soup.
3 tbsp. oil or coconut oil
1 small onion, finely diced, about 1 cup
1 celery rib, finely diced, about ½ cup
1 small carrot, finely diced, about ½ cup
2 inch piece ginger, peeled and finely chopped, about 3 tbsp.
1 large clove of garlic, finely chopped, about 1 tbsp.
1 tbsp. ground coriander
1 tsp. ground turmeric
½ tsp. ground cinnamon
¼ tsp. ground black pepper
½ cup tomato puree, or 2 tbsp. tomato paste
1 heaping cup red lentils
1 can full-fat coconut milk (we like Aroy-D Brand)
3-4 cups water
kosher salt, as needed
¼ cup chopped fresh parsley or cilantro
juice of ½ lime
Heat a heavy soup pot over medium-high heat.
Add oil or coconut oil followed by onion and season with a pinch of salt. Sweat (cook until soft but not brown).
Stir in celery and carrot and sweat for 3-4 minutes. Season.
Stir in ginger and garlic. Cook for 2-3 minutes. Season.
Stir in spices, fry for 30 seconds and then add tomato. Cook tomato until thickened, about a minute or two
Stir in lentils, coconut milk 3 cups of water (to start, you may need to add more) and any vegetable add-ins. Season well with salt
Bring to a boil and then turn down to a low simmer. Stir occasionally until lentils and vegetables are soft. Soup will continue to thicken, so adjust with water and salt as you like. Stir in lime juice and cilantro or parsley just before serving.