Lentil Coconut Soup
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece ginger, minced
1 carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
1 cup dried lentils (green or brown), rinsed
4 cups vegetable broth (or chicken broth)
1 can (14 oz) coconut milk
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and pepper to taste
Juice of 1 lime (or lemon)
Fresh cilantro, chopped (for garnish)
Optional toppings: diced avocado, sliced chili, or toasted coconut flakes
Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until softened.
Stir in the garlic, ginger, carrot, celery, and red bell pepper. Cook for an additional 5 minutes until the vegetables are tender.
2. Add Lentils and Spices:
Add the rinsed lentils, curry powder, cumin, turmeric, salt, and pepper to the pot. Stir well to coat the lentils with the spices.
3. Pour in the Broth:
Add the vegetable broth and bring the mixture to a boil.
Reduce the heat to low and let it simmer for about 20-25 minutes, or until the lentils are tender.
4. Add Coconut Milk:
Stir in the coconut milk and let the soup simmer for an additional 5 minutes.
Adjust seasoning with salt, pepper, and lime juice to taste.
5. Serve:
Ladle the soup into bowls and garnish with fresh cilantro and optional toppings such as diced avocado, sliced chili, or toasted coconut flakes.
Serve warm with crusty bread or over rice, if desired.
Enjoy Your Lentil Coconut Soup!