Ingredients
1 tablespoon olive oil (or coconut oil)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup dried red or green 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
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1/2 teaspoon ground cinnamon (optional, for depth)
Salt and pepper, to taste
1 tablespoon soy sauce or tamari (for gluten-free)
2 cups fresh spinach or kale, chopped (optional, for added greens)
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions
Prepare the Soup Base:
In a large pot, heat the olive oil (or coconut oil) over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until softened and translucent.
Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes, until fragrant.
Add the Spices:
Stir in the turmeric, cumin, coriander, smoked paprika, and cinnamon (if using). Cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
Add the Lentils and Liquids:
Add the rinsed lentils to the pot, followed by the coconut milk and vegetable broth (or water). Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 25-30 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking.
Season the Soup:
Once the lentils are cooked, stir in the soy sauce (or tamari) for added depth of flavor.
Add the chopped spinach or kale (if using) and cook for 2-3 minutes, just until the greens are wilted and tender.
Taste the soup and adjust the seasoning with salt, pepper, or more soy sauce, if needed.
Finish and Serve:
Remove the soup from heat and stir in the lime juice to brighten the flavors.
Ladle the soup into bowls and garnish with fresh chopped cilantro.
Tips
Add Heat: For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the soup when you add the garlic and ginger.
Make It Creamier: If you want a creamier texture, use an immersion blender to blend part of the soup, or blend about 1-2 cups of the soup in a regular blender and return it to the pot.
Serving Ideas: Serve with a side of crusty bread, naan, or a small bowl of rice for a hearty meal.
Lentil Coconut Soup with Garlic and Cilantro is a warming, nourishing soup that’s rich in flavor and full of protein-packed lentils. The creamy coconut milk, aromatic spices, and fresh cilantro make it a satisfying meal for any time of year!
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