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Creamy Coconut Lentil Soup

Close-up of a bowl of vibrant orange Creamy Coconut Lentil Soup, topped with coconut cream swirl and fresh cilantro.
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A simple recipe for a rich and smooth lentil soup made creamy with coconut milk.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lime juice

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
  4. Stir in the rinsed red lentils and vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are soft.
  6. Stir in the full-fat coconut milk, grated ginger, salt, and pepper. Heat through for 5 minutes, but do not boil after adding coconut milk.
  7. Remove the pot from the heat. Stir in the lime juice.
  8. For a smoother texture, use an immersion blender to blend a portion of the soup until creamy, or blend in batches in a standard blender.
  9. Serve hot.

Notes

  • Rinsing the lentils removes excess starch, which helps prevent the soup from becoming too thick.
  • Use full-fat coconut milk for the best creamy texture.
  • Adjust salt and pepper to your taste before serving.

Nutrition

Find it online: https://flavorzine.com/creamy-coconut-lentil-soup-recipe/