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3 ratings

Ginger Coconut Lentil Soup Recipe

Staff Writer
Ginger Coconut Lentil Soup Recipe
Kath Younger

Ginger Coconut Lentil Soup Recipe

Ginger, garam masala, and coconut give this hearty soup soul. It can be blended or not, whichever you prefer. Top with yogurt and Sriracha!

2
Servings
1109
Calories Per Serving

Ingredients

  • 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

Directions

Heat a pot over medium-high heat and add the olive oil. Cook the vegetables for about 5 minutes, stirring occasionally. Add the garlic and ginger, stir and cook for 2 minutes. Add the coconut milk, water, lentils, and spices.

Bring to just below a boil over medium-high heat and then reduce to low. Cover and simmer for 30 minutes. (Keep an eye on it and add a bit more water if necessary.) Remove from heat, allow to cool slightly, and blend the soup with an immersion blender to desired consistency or just serve as is. Garnish with yogurt and Sriracha.

Nutritional Facts
Servings2
Calories Per Serving1109
Total Fat54g83%
Sugar11gN/A
Saturated41g100%
Protein43g85%
Carbs126g42%
Vitamin A1356µg100%
Vitamin B61mg60%
Vitamin C19mg31%
Vitamin E3mg13%
Vitamin K42µg53%
Calcium190mg19%
Fiber22g87%
Folate (food)768µgN/A
Folate equivalent (total)768µg100%
Iron17mg97%
Magnesium210mg53%
Monounsaturated7gN/A
Niacin (B3)7mg34%
Phosphorus699mg100%
Polyunsaturated2gN/A
Potassium2191mg63%
Riboflavin (B2)0.4mg26.1%
Sodium208mg9%
Thiamin (B1)1mg96%
Zinc7mg44%