Red Lentil and Coconut Soup
This red lentil and coconut soup is a hearty, flavorful, and satisfying meal that's perfect for a quick and easy weeknight dinner. The lentils are cooked in a fragrant blend of spices, then simmered in coconut milk and vegetable broth until tender. The soup is finished with a squeeze of lime juice for a bright, tangy finish.
Red lentil and coconut soup is a classic dish that has been enjoyed for centuries. It is believed to have originated in India, where it is known as dal. Dal is a staple food in many Indian households, and there are countless variations on the recipe. This particular recipe is inspired by the South Indian state of Kerala, where coconut milk is commonly used in cooking. The addition of coconut milk gives this soup a rich, creamy texture and a subtle sweetness that balances out the spices. This soup is also a good source of protein and fiber, making it a healthy and filling meal. It is typically served with rice or flatbread.
Red Lentil and Coconut Soup Red Lentil and Coconut Soup Red Lentil and Coconut Soup Red Lentil and Coconut Soup
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup red lentils, rinsed and sorted
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 (13 ounce) can of coconut milk
  • 4 cups vegetable broth
Instructions
  1. In a large pot or Dutch oven, heat some olive oil over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic, cumin, coriander, and turmeric and cook for 1 minute more.
  4. Stir in the red lentils and cook for 2 minutes.
  5. Add the coconut milk and vegetable broth.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
  7. Season to taste with salt and pepper.
  8. Serve hot.
Why It Works
  • The use of red lentils in this recipe gives the soup a hearty and satisfying texture.
  • The combination of spices, including cumin, coriander, and turmeric, creates a flavorful and aromatic base for the soup.
  • The addition of coconut milk gives the soup a rich, creamy texture and a subtle sweetness that balances out the spices.
  • The soup is simmered until the lentils are tender, which allows the flavors to meld and develop.