Description
A hearty and nourishing soup made with red lentils, coconut milk, and a blend of spices.
Ingredients
Scale
- 1 cup red lentils
- 1 can (13 oz) full-fat coconut milk
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 4 cups vegetable broth or water
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare your cooking space by chopping the onion, garlic, and ginger.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent, then add garlic and ginger until fragrant.
- Stir in cumin, turmeric, and coriander; toast spices briefly.
- Add rinsed red lentils and stir to coat with spices.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Cook for about 20 minutes until lentils are tender; adjust liquid as needed.
- Stir in spinach or kale until wilted; season with salt and pepper.
Notes
- This soup can be blended for a smoother texture if desired.
- Feel free to adjust the spices according to your taste.
- Serve with bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg