Coconut Lentil Soup Recipes
COCONUT CURRY LENTIL SOUP
The combination of spices, along with the lentils and robust broth makes this soup so delicious!
Provided by Elaine Benoit
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
- Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
- Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
- Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
- Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
- Serve
- Eat
- Enjoy
Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 39 g, Protein 17 g, Fat 20 g, SaturatedFat 13 g, Sodium 974 mg, Fiber 18 g, Sugar 2 g
RED LENTIL & COCONUT SOUP
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
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
COCONUT LENTIL SOUP
Make and share this Coconut Lentil Soup recipe from Food.com.
Provided by stormylee
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain lentils.
- Finely chop ginger, onion and garlic clove.
- Heat oil in a pot and sauté chopped ginger, onion and garlic until softened.
- Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
- Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
- Add coconut milk and heat gently.
FRAGRANT CARROT, COCONUT & LENTIL SOUP
We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.
Provided by Esther Clark
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 17
Steps:
- Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
- Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium
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