Creamy Spiced Coconut Lentil Soup Recipe

Introduction

This creamy spiced coconut lentil soup is a comforting and flavorful dish perfect for any season. Packed with warming spices and nutrient-rich ingredients, it offers a delightful balance of creaminess and zest. It’s easy to prepare and makes a great hearty meal.

Ingredients

• 1 1/2 cups Red Lentils
• 5 cups Vegetable Broth
• 1 tablespoon Coconut Oil
• 3/4 teaspoon Ground Turmeric
• 1/2 teaspoon Curry Powder
• 1/2 teaspoon Ground Cardamom
• 1/2 teaspoon Ground Cinnamon
• Crushed Red Pepper Flakes, to taste
• 1 pinch Ground Nutmeg
• 1 Yellow Onion
• 1 tablespoon Fresh Lemongrass Paste
• 1 teaspoon Ginger Paste
• 2 teaspoons Dried Thyme
• 1 clove Garlic
• 1 can Coconut Milk
• 1/2 bunch Kale
• 1 Lemon
• 1 tablespoon Vegan Sugar
• 1/2 teaspoon Kosher Salt
• 1/2 cup Fresh Cilantro
• Unsweetened Coconut Flakes, to taste

Instructions

1. Step 1: In a large soup pot, combine the red lentils and vegetable broth. Bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and cook for about 20 minutes or until lentils are tender.
2. Step 2: Meanwhile, heat coconut oil in a large sauté pan over medium-low heat. Add ground turmeric, curry powder, ground cardamom, ground cinnamon, crushed red pepper flakes, and ground nutmeg. Sauté for about one minute until fragrant.
3. Step 3: Add the chopped yellow onion to the spices and cook for about 5 minutes until the onions are soft and limp.
4. Step 4: Stir in fresh lemongrass paste, ginger paste, dried thyme, and minced garlic. Continue to sauté for a few more minutes, then remove from heat.
5. Step 5: Pour the coconut milk into the sauté pan and combine with the cooked onion and spices. Then add this mixture to the pot of lentils and stir well to combine.
6. Step 6: Add chopped kale, juice of the lemon, vegan sugar, and kosher salt to the soup. Cook over low heat for about 5 minutes until the kale is tender.
7. Step 7: Serve the soup hot, garnished generously with fresh cilantro and a sprinkle of unsweetened coconut flakes.

Tips & Variations

• For extra protein, add chickpeas or diced tofu along with the kale.
• Adjust the heat by increasing or omitting the crushed red pepper flakes according to your preference.
• If fresh lemongrass paste isn’t available, substitute with a teaspoon of lemon zest for brightness.
• Use kale stems by chopping them finely and cooking a bit longer if you prefer reduced texture.
• For a smoother texture, blend part of the soup before adding the kale.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best because they cook quickly and break down into a creamy texture, but you can substitute yellow lentils or split peas with a longer cooking time.

Is this soup suitable for a vegan diet?

Yes, all ingredients are plant-based, making this soup perfect for vegans and vegetarians alike.

Creamy Spiced Coconut Lentil Soup Recipe

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★★★★★

4.6 from 73 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This Creamy Spiced Coconut Lentil Soup combines vibrant spices with coconut milk and nutrient-rich lentils for a warming, flavorful, and wholesome meal. Infused with turmeric, cardamom, cinnamon, and lemongrass, the soup offers an exotic taste, balanced by the freshness of kale and cilantro. Perfect as a comforting lunch or dinner, it’s vegan, dairy-free, and packed with protein and fiber.

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Ingredients

Scale 1x2x3x

Lentils and Broth

• 1 1/2 cups Red Lentils
• 5 cups Vegetable Broth

Spices and Oils

• 1 tablespoon Coconut Oil
• 3/4 teaspoon Ground Turmeric
• 1/2 teaspoon Curry Powder
• 1/2 teaspoon Ground Cardamom
• 1/2 teaspoon Ground Cinnamon
• To taste Crushed Red Pepper Flakes
• 1 pinch Ground Nutmeg

Vegetables and Pastes

• 1 Yellow Onion
• 1 tablespoon Fresh Lemongrass Paste
• 1 teaspoon Ginger Paste
• 2 teaspoons Dried Thyme
• 1 clove Garlic
• 1/2 bunch Kale

Other Ingredients

• 1 can Coconut Milk
• 1 Lemon
• 1 tablespoon Vegan Sugar
• 1/2 teaspoon Kosher Salt
• 1/2 cup Fresh Cilantro
• To taste Unsweetened Coconut Flakes

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Instructions

1. Cook Lentils: In a large soup pot, combine 1 1/2 cups of red lentils with 5 cups of vegetable broth and bring to a boil over low heat, stirring occasionally. Once boiling, reduce the heat to maintain a simmer and cook for about 20 minutes or until the lentils are tender.
2. Toast Spices: While lentils cook, heat 1 tablespoon coconut oil over medium-low heat in a large sauté pan. Add 3/4 teaspoon ground turmeric, 1/2 teaspoon curry powder, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, crushed red pepper flakes to taste, and a pinch of ground nutmeg. Sauté for about one minute until fragrant.
3. Sauté Onion: Add 1 yellow onion, diced or thinly sliced, to the spiced oil and cook for about 5 minutes, stirring occasionally, until the onions become soft and limp.
4. Add Aromatics: Stir in 1 tablespoon fresh lemongrass paste, 1 teaspoon ginger paste, 2 teaspoons dried thyme, and 1 clove minced garlic. Continue sautéing for a few more minutes to blend the flavors.
5. Combine Coconut Milk and Onion Mixture: Remove the pan from heat and add 1 can of coconut milk. Transfer this mixture into the pot with the cooked lentils, stirring well to combine all ingredients.
6. Add Kale and Season: Add half a bunch of chopped kale, the juice of 1 lemon, 1 tablespoon vegan sugar, and 1/2 teaspoon kosher salt to the soup. Cook over low heat for 5 minutes or until the kale is tender but vibrant green.
7. Serve: Ladle the soup into bowls and garnish generously with 1/2 cup fresh cilantro and a sprinkle of unsweetened coconut flakes to taste. Serve hot for a comforting meal.

Notes

• Adjust crushed red pepper flakes according to your preferred spice level.
• Use fresh lemongrass paste for an authentic flavor; dried lemongrass can substitute but reduce quantity.
• Vegan sugar ensures the recipe remains plant-based.
• If you prefer a thinner consistency, add more vegetable broth when combining the coconut milk with lentils.
• This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, International

Keywords: creamy coconut lentil soup, spiced lentil soup, vegan soup, coconut milk soup, turmeric soup, healthy lentil recipe