Ginger Coconut Lentil Soup Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ginger Coconut Lentil Soup Recipe
Ginger, garam masala, and coconut give this hearty soup soul. Top with yogurt and Sriracha!
- 1 tablespoon olive oil
- 1 large sweet potato, diced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- One 15-ounce can coconut milk
- 3 cups water
- 1 1/2 cup dried brown lentils
- 1 teaspoon garam masala
- 1/2 teaspoon coriander
- Yogurt, for garnish
- Sriracha, for garnish
Calories Per Serving1109
Folate equivalent (total)768µg100%
Ginger Coconut Lentil Curry (Easy Vegan Recipe)
An easy ginger coconut lentil curry with less than 10 minutes hands on time and a wonderful blend of Indian spices and fresh lemon and ginger makes it one of my favorite healthy vegan Meatless Monday options. Simmering this dish for 40 minutes deepens the flavor but it&rsquos still done in less than an hour.
Coconut curry lentil soup
This healthy lentil soup recipe is loaded with veggies, is super comforting and filling, and makes a well-balanced and hearty plant-based meal packed with plant-based protein, healthy fats, complex carbs, and fiber.
- coconut oil
- curry powder
- ground turmeric
- bell peppers
- coconut milk
- canned diced tomatoes
- curry paste
- cayenne pepper
- salt and pepper
First, we want to toast the spices. This is a step that only takes about 30 seconds, but it helps really pump up the flavor. Add your oil to a large pan or Dutch oven and let it get hot. Then add the garlic, ginger, curry powder, and turmeric and mix into the oil. Toast for about 30 seconds – you can tell it’s done when they are fragrant.
Next, add your carrots and onion and mix well into the spice mixture. Add a couple of tablespoons of broth to make sure nothing is sticking to the bottom. Saute for 5 minutes, stirring occasionally, until softened.
Then add the lentils and mix well. Next add the remaining ingredients – bell pepper, coconut milk, diced tomatoes, broth, curry paste, cayenne pepper, and salt and pepper – and mix well to combine and make sure nothing is stuck on the bottom.
Place the lid on the pan, leaving it just slightly ajar for the air to get in/out, and simmer for 25 minutes until the lentils are tender. That’s it! Serve with lime wedges (a must!) and whatever other toppings you enjoy!
This curry lentil soup is super thick and hearty, just the way I like soup. If needed, you can add some more broth or coconut milk to thin it out.
The best lentils to use for lentil soup
I suggest using brown or green lentils for lentil soup as they hold up, maintain their form, and have the best texture. While red lentils cook faster than brown and green, they tend to breakdown, disintegrate, and can get mushy. The flavor is there, but the texture is a little off.
I tested this soup with red and brown lentils and prefer using brown. If you only have red, feel free to use them, but they won’t need to cook as long and the texture will be a little softer.
Do lentils need to be soaked?
Unlike other legumes or pulses, lentils do not have to be soaked. Pick out any weirdly shaped pieces and then rinse under water to remove any dust or dirt until the water runs clear.
How to serve curry lentil soup
This soup is super hearty and filling on its own. I love to customize it with toppings each time we have it. Here are some of my favorite things to dress it up or serve with it.
- with a side of naan (you can also do your favorite bread)
- salad – soup and salad is the perfect combo
- sandwich – not your usual to-go for a curry soup, but would make a great addition
- toppings – lime wedges, green onion, cilantro, a drizzle of coconut milk, or yogurt
Lentil soup nutrition
I love lentils cause they make a great plant-based protein (with actually a decent amount of protein), are full of complex carbs and fiber, and have a good source of B vitamins, iron, phosphorus, potassium, copper, and manganese.
One cup of this coconut curry lentil soup is 271 calories with 11 grams of plant-based protein, 33 grams of complex carbs, 10.6 grams of healthy fats, and 6.4 grams of fiber. It makes a great side dish or you can increase the serving size for a full meal.
Meal prep and storage
Since this lentil soup makes a decent amount, it is great for meal prep! It will last in the fridge for 5 days in a tightly sealed glass container.
If you have extras that you can’t go through, it can be frozen. Allow soup to cool completely and then freeze in an airtight container (I love these weck jars) for up to 6 months. Defrost in the fridge, preferably overnight as it will take time to defrost. You can heat it up in the microwave or on the stove when ready to eat.
I want to marry this Coconut Lentil Soup with Lemongrass and Ginger. Sigh. It’s so incredible.
I remember the first time I had Tom Kha Gai, or Thai Coconut Chicken Soup. I could not get enough of it. The combination of flavors was utter perfection. I was making it at home several times a week for a long time because a) DELICIOUS, b) easy to make and c) DELICIOUS. And that’s how I feel about this vegetarian version I’ve come up with. It’s brilliant. And in case you needed further proof (some of you might) my husband loves it too. So do my kids. There might have been fighting over the last bowl…
We’ve made it several times since and every time it just gets better and better. For this version I added some cubed Thai pumpkin. Butternut would also work well. Fall is around the corner, so you can bet we’ll be making this by the gallon in a few months.
I used red lentils for the soup in these pictures. Other times I’ve used yellow split peas or other pulses I’ve picked up from the Indian market. Red lentils cook quickly, so the soup comes together in about 20 minutes. Other legumes will take quite a bit longer to cook. The slow cooker would be a great method if you’re using other legumes for this soup.
Note 01/29/15: I’ve used Gourmet Gardens lemongrass paste before, which isn’t technically vegan. Authentic Cambodian Lemongrass Paste (6oz jar) is another option I’d recommend. (affiliate link) Dried lemongrass can also be used. Homemade lemongrass paste is another great option.
Spicy Coconut Lentil Soup
This Spicy Coconut Lentil Soup made a great, light, mid-week dinner. It was easy to make, full of flavor, and it made my house smell quite inviting. It has some exotic flavors like chile peppers, coconut milk and ginger but was still very comforting.
- 2 teaspoons Coconut Oil (or Olive Oil)
- 1 Red Onion, Chopped
- 1 whole 2 Inch Piece Of Peeled Ginger, Chopped
- 5 cloves Garlic, Chopped
- 2-4 Chile Peppers (Serrano, Jalapeno, Red Chile), Seeded And Chopped
- 5 cups Low Sodium Chicken Broth
- 15 ounces, fluid Light Coconut Milk
- 1 cup Red Lentils, Sorted And Rinsed
- 1-½ teaspoon Cumin
- 1-½ teaspoon Paprika
- 1 teaspoon Ground Coriander
- 1 Tablespoon Honey
- 2 teaspoons Chile Powder
- 2 whole Limes, Juiced
- Salt And Pepper, to taste
- Optional Garnish: Chopped Cilantro
Heat oil in a large skillet over medium heat and add the chopped onion. Cook until onion begins to soften then add ginger, garlic and chile peppers. Season mixture with salt and pepper. Cook over medium heat until everything has softened.
While the onion mixture is cooking, combine chicken broth, coconut milk, lentils, cumin, paprika and coriander in a soup pan. Bring to a boil.
Once the onion mixture has softened, add it to the lentil mixture. Simmer over low heat for approximately 40 minutes, or until the lentils are soft and starting to break down. Stir occasionally.
Once the lentils are cooked add the honey, chile powder and lime juice. Taste and season with salt and pepper. Heat until you are ready to serve. Top each bowl with cilantro.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
Red Lentil, Carrot & Coconut Soup
I needed some comfort food. I was feeling so, so tired yesterday. I turned to my old favourite - soup! I wanted a creamy, thick soup, so I decided to use lentils. I added lots of carrots for a lovely sweet flavour, then spiced it up with some turmeric and chilli and finished it off with a little coconut milk. As usual this recipe makes a large pot of soup. I never see the point in making a small amount, as soup tastes so much better the next day and it can always be shared around or popped in the fridge or freezer.
Red Lentil, Carrot & Coconut Soup
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 cm piece fresh ginger, grated
1 tsp turmeric
½ tsp chilli powder (up this if you want a hotter flavour)
8 carrots, chopped
2 large potatoes, chopped
3 pints vegetable stock
2 cups red lentils
½ cup coconut milk
3 tbsp tomato puree
1 large handful fresh coriander, chopped
Saute the onion, garlic and ginger in the olive oil until softened, then add the carrots and potatoes before stirring in the turmeric and chilli powder. Cook gently for 10 minutes, add a splash of water, if the vegetables feel like they are clinging to the pot. Add the red lentils and the stock then simmer for 20 minutes. Stir in the tomato puree & coconut milk and stir until the puree has dissolved. Stir in the coriander, then whizz up half of the soup. It is always good to have some chunks of vegetable in your soup. Stir the blended soup back in and then season.
COCONUT TURMERIC LENTIL SOUP
Hi Friends! Welcome back to the blog. As many of you know I eat dairy-free! In college I met with a Registered Dietitian for dietary guidance due to extreme bloating & digestive troubles. We discovered that dairy was the cause of my digestive distress! I loved my yogurt & lattes & like many felt defeated that I could no longer eat some of my favorites foods. At this time in my life I was just beginning my dietetic schooling & luckily was able to learn about new foods to enjoy instead! Removing dairy from my diet personally improved my digestive health as well as my skin big time!
Today we have even more amazing dairy-free options available to us! So Delicious is one of my favorite dairy-free brands. They have a variety of really great products including dairy-free yogurts, frozen desserts and beverages! I can now enjoy yogurt & lattes again without any digestive troubles! One of my favorite dairy-free ingredients is coconut milk, particularly full-fat culinary coconut milk. It is so incredibly creamy, contains plant-based fats like medium chain fatty acids and adds a decadent touch to any recipe! I actually think coconut milk is more of an upgrade than simply an alternative from traditional cow’s milk or cream!
Today I’m sharing my recipe for Coconut Lentil Turmeric Soup. I am also a big fan of soups, they are easy & I love leftovers!
On January 23, 2017, So Delicious is hosting their Dairy-Free 21-Day Challenge where they offer tips and tricks for going dairy free for three weeks. They have great information on where dairy hides, ideal ingredient swaps, and other names for dairy, so you can find it on food labels. They are also giving away prizes and have a fun Facebook Group where people share recipes and thoughts about how the challenge is going for them. You can join the Facebook Group here.
How to make Coconut Lentil Soup
This soup comes together nice and easy:
- Dice the vegetables
- Grate the ginger
- Then combine everything in a pot and simmer to golden perfection
Stir in kale (or spinach) at the end for a nice nutrient boost and fresh color. I love that this soup is packed with big flavor thanks to the coconut curry broth, plus fresh garlic & ginger. Hope you enjoy this comforting recipe as well!