Coconut Lentil Soup
Servings: 4
Calories: 524kcal
Coconut lentil soup, a hearty and delicious vegan dinner recipe.
Print Recipe
Pin Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium size onion, chopped
- 2 medium carrots, diced
- 5 small potatoes, peeled and diced
- 1 can full-fat coconut milk
- 1 ½ cup water
- 1 tsp ground cumin
- 1 tsp ground ginger
- ½ tsp ground turmeric
- 1 vegetable bouillon cube
- 1 cup green lentils, canned
- pinch of red chili flakes (optional)
- salt and black pepper to taste
Instructions
- Peel and chop an onion. In a medium stockpot, add chopped onion and oil, and sauté on medium-high heat until onion is soft and translucent. Stir occasionally. While onion is sauteing, peel and dice carrots and potatoes.
- Add peeled and diced potatoes and sauté for a few more minutes, stirring occasionally. Add coconut milk, water, cumin, ginger and turmeric powder, and vegetable bouillon cube, and stir until combined. Bring to a boil and simmer covered, until the carrots and potatoes are soft.
- When carrots and potatoes are soft, drain canned green lentils before adding them to the pot. Add salt and pepper to taste. Bring the soup to a light boil.
- Serve in a bowl topped with extra coconut milk and chopped cilantro. Add some chili flakes for some heat. Chili flakes are optional.
Notes
- To achieve a rich and creamy soup, use full-fat coconut milk. Don’t use a carton of coconut milk that is diluted with water and other ingredients.
- Taste and adjust salt, black pepper, and season with chili pepper flakes for some added heat.
Nutrition
Calories: 524kcal | Carbohydrates: 68g | Protein: 13g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 227mg | Potassium: 1709mg | Fiber: 12g | Sugar: 6g | Vitamin A: 5112IU | Vitamin C: 58mg | Calcium: 85mg | Iron: 8mg
Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!