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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
