This Red Lentil Coconut Soup is Easy and Delicious

Finally, an easy soup recipe you can make in just over an hour!
soup
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There are few things I like more than cooking with legumes. They are nutrient dense, cheap and can be used in everything from salads, to soups, to stews. This soup has some Asian accents and the coconut milk gives it a lovely, creamy texture.

Ready in
1 h 15 m
4
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 small onion, diced
  • 2 medium carrots, peeled and diced
  • 2 Tablespoons curry powder
  • 2 garlic cloves, minced
  • 1 Tablespoon ginger, peeled and minced
  • 1 Tablespoon brown sugar
  • 1/4 Cup tomato paste
  • 1 Cup red lentils
  • 3 Cups water
  • 7 Ounces coconut milk
  • 1/3 Cup cilantro, chopped
  • 3 Tablespoons sour cream (optional)

Directions

In a medium sauce pan, heat oil over medium heat. Add onions and carrots, cook until they are soft. Add the curry powder and garlic. 

Continue cooking for 30 seconds, then add the ginger, tomato paste, brown sugar, lentil and water.

Reduce heat to a simmer for about 1 hour, or until lentils are soft.

Add the coconut milk and cilantro. Season with salt and pepper. Continue to simmer for 20 minutes.

Taste and adjust seasoning.

Serve with some cilantro leaves and a dollop of sour cream. (optional)

Nutritional Facts

Total Fat
19g
29%
Sugar
8g
N/A
Saturated Fat
10g
50%
Protein
15g
29%
Carbs
44g
15%
Vitamin A
273µg
30%
Vitamin B6
0.4mg
19.9%
Vitamin C
10mg
17%
Vitamin E
4mg
18%
Vitamin K
16µg
20%
Calcium
73mg
7%
Fiber
9g
35%
Folate (food)
251µg
N/A
Folate equivalent (total)
251µg
63%
Iron
6mg
34%
Magnesium
69mg
17%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
13%
Phosphorus
227mg
32%
Polyunsaturated
2g
N/A
Potassium
784mg
22%
Riboflavin (B2)
0.2mg
9.4%
Sodium
172mg
7%
Sugars, added
2g
N/A
Thiamin (B1)
0.5mg
31.9%
Zinc
2mg
15%

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