Spiced Tomato, Red Lentil, and Coconut Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 cups red lentils, rinsed
• 1 (14-ounce) can diced tomatoes
• 2 cups coconut milk
• 4 cups vegetable broth
• 2 teaspoons salt, or to taste
• Fresh cilantro, 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 Add garlic and ginger; cook for another minute.
3. 3 Stir in cumin, coriander, turmeric, and cayenne; cook for 30 seconds.
4. 4 Add lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil.
5. 5 Reduce heat and simmer until lentils are tender, about 15-20 minutes.
6. 6 Use an immersion blender to puree the soup to your desired consistency.
7. 7 Season with salt to taste.
8. 8 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Immersion blender

Variations

• Add spinach or kale for extra greens and nutrients.

Substitutions

• Substitute coconut milk with almond milk for a lighter version.

Pairings

• Serve with a side of mango chutney or a squeeze of lime.

Nutrition

Tips

• For a smoother soup, blend until completely smooth. For texture, leave some lentils whole.
• Adjust spices to your preference for heat and flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with warm naan bread or a side of steamed basmati rice.

FAQ