Creamy Red Lentil Soup
User Reviews
4.5
27 reviews
Excellent
Creamy Red Lentil Soup
Report
This creamy red lentil soup is made with veggies, red lentils, lots of flavorful spices, and a little coconut milk for extra creaminess.
Share:
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- Salt and fresh ground black pepper to taste
- 2 cloves of garlic grated
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons Sriracha optional
- 1 1/2 cups red lentils rinsed
- 3 tablespoons chopped cilantro
- 4 cups low sodium vegetable broth
- 1 1/2 cups water
- 1/2 cup canned coconut milk optional, use more water or broth in it’s place
- 2-4 tablespoons fresh lemon juice
Curry Cashews (optional)
- 1/2 cup raw cashews
- 1/2 teaspoon olive oil
- 1/4 teaspoon curry powder
- 1/4 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
Instructions
Curry Cashews (optional)
- In a small bowl combine the oil, spices, salt and pepper. Add in the cashews and stir them until coated in the spice mixture. Add the cashew to a skillet heated over medium-low heat. Let them toast for 3-5 minutes stirring them occasionally until they're golden brown and fragrant. Remove from the heat and set aside.
Creamy Red Lentil Soup
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot add in the onion, celery, and carrots. Season with salt and pepper. Sauté for 3-4 minutes. Add in the garlic, tomato paste, sriracha, and spices and sauté another minute.
- Add in the red lentils and cilantro and pour in the broth and water. Stir everything together and bring the soup to a boil. Once boiling lower the heat to medium-low and cover with a lid. Simmer for 15-20 minutes or until the lentils are tender and starting to break apart.
- Turn off the heat and use an immersion stick blender to purée the soup to your desired consistency. Pour in the coconut milk and lemon juice and stir until combined. Taste for seasoning and add more salt and pepper as needed. Garnish the soup with the curry cashews, cilantro, and extra sriracha if desired.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
52g
(17%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Cholesterol
1mg
(0%)
Sodium
243mg
(10%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 5-6 servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 1mg | 0% |
| Sodium | 243mg | 10% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
27 reviews
Excellent
Other Recipes
You'll Also Love
