Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, diced
2 cloves garlic, minced
1 cup dried green or brown lentils, rinsed
1 can (14 oz) coconut milk (full-fat or light)
4 cups vegetable broth or water
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper, to taste
1/2 teaspoon chili flakes (optional, for heat)
1 tablespoon fresh lime juice
Fresh cilantro, chopped (for garnish)
Instructions:
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and celery. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Cook the Lentils:
Stir in the rinsed lentils, turmeric, cumin, coriander, and chili flakes (if using). Mix well to coat the lentils in the spices.
Pour in the coconut milk and vegetable broth (or water). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 25-30 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Season the Soup:
Once the lentils are cooked, taste the soup and adjust with salt and pepper to your liking.
Stir in the fresh lime juice to add brightness and balance to the flavors.
Serve:
Ladle the soup into bowls.
Garnish with fresh cilantro and serve with lime wedges on the side.
Tips:
For a Creamier Texture: Blend a portion of the soup with an immersion blender or in a regular blender, then stir it back into the pot.
For Extra Flavor: Add a bay leaf or a cinnamon stick while simmering for a more aromatic soup.
Make It Spicier: Increase the amount of chili flakes or add a chopped fresh chili for an extra kick.
Lentil Coconut Soup with Celery and Onions is a comforting, hearty dish with rich coconut flavors and the earthiness of lentils. The addition of celery and onions brings a savory depth to the soup, making it a perfect warming meal for any season.
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