Get ready to go coco-nuts over this delicious and nutritious Coconut Vegetable Lentil Soup!
Packed with protein-rich lentils, flavourful veggies, and a creamy coconut milk base, this easy-to-make soup will transport your taste buds straight to paradise. With a hint of zesty lime and a sprinkle of fresh cilantro, this soup is the perfect blend of sweet and savory. So grab a spoon and dive into a bowl of this tropical treat.
Ingredients
- 1 cup dry red lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 sweet potato, diced
- 1 cup chopped fresh spinach leaves
- Juice of 1/2 lime
- Chopped fresh parsley for garnish (optional)
Here are some substitutes you can use for this Coconut Vegetable Lentil Soup recipe:
- Lentils: You can substitute red lentils with green or brown lentils, or with split peas. Keep in mind that the cooking time may vary depending on the type of lentil you use.
- Vegetable broth: You can use chicken broth or beef broth if you’re not vegetarian or vegan. Alternatively, you can use water and add more spices to the soup for flavor.
- Coconut milk: If you’re allergic to coconut or don’t have it on hand, you can use heavy cream or half-and-half for a creamy texture. For a dairy-free option, you can use almond milk or cashew milk.
- Olive oil: You can use any neutral-tasting oil such as vegetable oil, canola oil, or grapeseed oil.
- Onion: You can use shallots or leeks for a milder flavor, or use scallions for a stronger onion flavor.
- Garlic: You can use garlic powder or roasted garlic for a milder garlic flavor.
- Red bell pepper: You can use green or yellow bell pepper, or use jalapeño or poblano pepper for a spicy kick.
- Carrot: You can use sweet potato, butternut squash, or pumpkin for a sweeter flavour.
- Sweet Potato: You can use yellow squash or eggplant for a similar texture.
- Spinach: You can use kale, chard, or collard greens for a similar leafy green flavour.
COCONUT VEGETABLE LENTIL SOUP
Packed with protein-rich lentils, flavorful veggies, and a creamy coconut milk base, this easy-to-make soup will transport your taste buds straight to paradise. With a hint of zesty lime and a sprinkle of fresh cilantro, this soup is the perfect blend of sweet and savory
Equipment
- 1 large pot
Ingredients
- 1 cup dry green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp salt
- 1 red bell pepper, diced
- 1 carrot, peeled and diced
- 1 sweet potato, diced
- 1 cup chopped fresh spinach leaves
- Juice of 1/2 lime
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot, combine the lentils and vegetable broth. Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes, or until the lentils are tender.
- While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes, or until the onion is soft and translucent.
- Add the cumin, coriander, turmeric, and salt to the skillet and stir to combine. Cook for another 1-2 minutes, or until fragrant.
- Add the red bell pepper, carrot, and sweet potato to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
- Add the sautéed vegetables, coconut milk, and spinach to the pot with the lentils. Stir to combine and bring to a simmer over low heat.
- Cook for another 5-10 minutes, or until the soup is heated through and the flavors have melded together.
- Stir in the lime juice and adjust the seasoning to taste.
- Serve hot, garnished with chopped parley if desired.
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