Golden Coconut Lentil Soup
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 1.5 cups each
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Calories
45405 kcal
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Cuisine
Vegetarian, Vegan, gluten-free
Golden Coconut Lentil Soup
Description
The recipe starts by sautéing onion, garlic, and grated ginger in olive or coconut oil to release their flavors. Turmeric and crushed red pepper are added for warmth and color. Carrots, red lentils, and water join the pot, which is brought to a boil and then simmered until the lentils and vegetables soften and begin to break down.
Coconut milk is stirred in to add creaminess without heaviness, while toasted coconut flakes contribute a crunchy, nutty topping. Fresh cilantro offers a herbaceous note that brightens the dish. The soup is typically served alongside jasmine rice to make a complete and satisfying meal.
Ingredients
- 1 Tbsp olive oil $0.13, or coconut oil
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 1 inch ginger $0.13, fresh, about 1 Tbsp, grated
- 1/2 Tbsp Turmeric $0.15, ground
- 1 pinch crushed red pepper $0.02
- 2-3 carrot $0.33
- 1/2 lb. red lentils $1.35, or yellow lentils, about 1 cup
- 4 cups water $0.00
- 1 .5oz. can coconut milk $0.99
- 1/2 Tbsp salt $0.05, or to taste
TOPPINGS (OPTIONAL)
- 1/3 cup coconut flakes $0.16, large, unsweetened
- 1/4 bunch cilantro $0.10, fresh
- 2 cups jasmine rice $0.38, cooked
Instructions
- Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
- Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
- Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
- After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
- To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 45405 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 454.05kcal | 23% |
| Carbohydrates | 69.25g | 23% |
| Protein | 16g | 32% |
| Fat | 13.08g | 20% |
| Sodium | 947.83mg | 39% |
| Fiber | 9.5g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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