Pantry Saver Red Lentil Coconut Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, cumin, coriander, and turmeric; cook for 1 minute.
3. 3 Add diced tomatoes, coconut milk, lentils, and vegetable broth. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
5. 5 Stir in lime juice and adjust seasoning if needed.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Wooden spoon

Variations

• Add spinach or kale for extra greens during the last 5 minutes of cooking.

Substitutions

• Use water instead of vegetable broth for a lighter version.

Pairings

• Pairs well with a side of mango chutney or a simple green salad.

Nutrition

Tips

• For a smoother texture, blend half of the soup before serving.
• Add a drizzle of olive oil or a squeeze of lime for extra flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm crusty bread or steamed rice for a complete meal.

FAQ