Description
Creamy, spiced red lentil soup with coconut milk, ginger, and warming spices. A healthy, budget-friendly, one-pot wonder ready in under an hour.
Ingredients
2 tbsp olive oil or avocado oil
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tomato paste
1 ½ tsp ground cumin
1 tsp ground turmeric
½ tsp smoked paprika
¼ tsp cayenne pepper
1 ½ cups red lentils, rinsed
6 cups vegetable broth
1 (14 oz) can full-fat coconut milk
Juice of 1 lime
Salt and black pepper, to taste
Fresh cilantro for garnish
Instructions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and ginger; cook 1 minute.
2. Stir in tomato paste and cook 30 seconds. Add cumin, turmeric, paprika, and cayenne. Stir constantly for 1 minute to bloom spices.
3. Add rinsed lentils and broth. Stir, bring to a boil, then reduce to low. Simmer 20–25 minutes until lentils are soft and broken down.
4. Stir in coconut milk and heat through. Remove from heat and stir in lime juice.
5. Season with salt and pepper. Serve hot with cilantro and lime wedges.
Notes
Soup thickens as it sits; thin with broth or water when reheating.
Store up to 5 days in the fridge or freeze up to 3 months.
Instant Pot method: sauté aromatics, then cook lentils and broth on high for 8 minutes. Natural release 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg