Red lentil coconut soup


I have tried many lentil soup recipes and always thought something was missing and ended up adding ingredients to it. This one is by far the best I have had and worth sharing. Red Lentil Coconut Soup is a warm, rich soup full of spice. Let this soup simmer on the stove and your house will smell wonderful. This soup makes a great freezer friendly meal that tastes just as good a month later.

 2 carrots, peeled and chopped
2 celery, chopped
½ onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon turmeric
2 teaspoon coriander
1 teaspoon paprika
¼ teaspoon cinnamon
2 cups lentils, rinsed until water runs clean
8 cups vegetable broth
1-15oz can of diced tomatoes, low sodium if possible
1-6oz can tomato paste
½ cup light coconut milk
Dash salt and pepper

Garnishes:
Lemon
Red pepper flakes
Parsley or cilantro

Saute onion, garlic, carrots and celery with olive oil over medium heat until soft.

Add spices and continue to saute for 3-4 minutes
Add lentils and vegetable broth and simmer for 10 minutes.
Add diced tomatoes, tomato paste and coconut milk and simmer for 30 minutes.
Puree half with immersion blender and return to the pot.
Garnish with parsley, red pepper flakes, lemon juice and serve warm.
 
Note:

This soup is great for the freezer. Let it cool completely and store in airtight containers or ziplock freezer bags with the recipe name and date on it. Remove from freezer the day before you are ready to eat it to let it thaw in the refrigerator.

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