Rich And Spicy Coconut Red Lentil Soup Recipes

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RED LENTIL & COCONUT SOUP



Red lentil & coconut soup image

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Soup, Supper

Time 35m

Number Of Ingredients 9

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves , sliced
1l vegetable stock
400ml can coconut milk
2 leeks , well washed and sliced
2 handfuls baby spinach (approx 50g/2oz)
2 limes , cut into wedge

Steps:

  • Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
  • Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
  • Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.

Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

SPICY RED LENTIL COCONUT SOUP



Spicy Red Lentil Coconut Soup image

Make and share this Spicy Red Lentil Coconut Soup recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
2 cups onions, chopped
1 tablespoon ginger, minced
5 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch cinnamon
3 cups chicken stock
1 cup dried red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons Thai basil, chiffonaded
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • heat oil in a large saucepan.
  • add onions, spices and garlic and cook until softened.
  • add lentils, brith, and water and bring to a boil.
  • cover, reduce heat, and simmer 30 minutes or until lentils are tender.
  • remove from heat and let it stand for 5 minutes.
  • with an immersion blender puree soup until it's smooth.
  • (this can also be done in a blender, in batches).
  • stir in coconut milk and remaining ingredients.
  • serve.

Nutrition Facts : Calories 445.2, Fat 18.4, SaturatedFat 12.7, Cholesterol 5.4, Sodium 302.6, Carbohydrate 52.7, Fiber 17.9, Sugar 12, Protein 20.2

COCONUT CURRY LENTIL SOUP



Coconut Curry Lentil Soup image

Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free

Provided by Vegangela

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
1/2 tsp hot red pepper flakes
4 cups vegetable broth
1 15oz/400ml can coconut milk
1 15oz/400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

Steps:

  • In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
  • Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
  • Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
  • {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
  • Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

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THAI COCONUT RED LENTIL SOUP (VEGAN) - FAMILYSTYLE FOOD
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Instructions. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened. Stir in the garlic, tomato paste, curry …
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  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
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CURRIED LENTIL, TOMATO, AND COCONUT SOUP RECIPE | BON …
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2017-11-14 Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red …
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  • Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
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THE BEST COCONUT RED LENTIL SOUP | 101 COOKBOOKS
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2018-09-28 Coconut Red Lentil Soup Recipe. An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins. Jump to Recipe. Let's talk through the story of my favorite lentil soup…
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  • Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
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VEGAN COCONUT LENTIL SOUP RECIPE | BON APPéTIT
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COCONUT RED LENTIL SOUP WITH QUINOA (VEGAN) | HEALTHY ...
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RED LENTIL COCONUT SOUP - A CEDAR SPOON
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SPICED COCONUT-RED LENTIL SOUP RECIPE | MYRECIPES
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COCONUT CURRY BUTTERNUT SQUASH AND RED LENTIL SOUP ...
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EASY SPICY COCONUT CURRY LENTIL SOUP : COOKBOOKIES
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