Hands down, this soup is just awesome. Seriously, we eat it nearly every week! The red lentils and coconut soup is effortless, super flavorful, budget-friendly, and can be made in just a few minutes. The combination of spices and the coconut milk results in an intense flavor with a mild sweetness that we just never get tired of.
You may be tempted to increase the amount of cumin, turmeric, or cinnamon, but we suggest you follow the quantities in ingredient list (at least on your first attempt). These three spices can pack a punch, so it’s better not to underestimate them 🙂
We always keep frozen spinach in our freezer because we use it in several recipes, such as healthy bean and mushroom soup, delicious breakfast egg muffins, and comforting egg and spinach pie. For this recipe, there’s no need to defrost the spinach in advance, so just add it to your pot after you add the vegetable broth.
If you wish to reduce the fat content in your soup, feel free to use light coconut milk. You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.
Similar recipes
If you like the red lentils and coconut soup, you may also like the following recipes:
Red lentils and coconut soup
Ingredients
- ¾ cup uncooked red lentils
- ½ onion
- 2 cloves garlic
- 1 carrot medium size
- 4 pellets frozen spinach
- ¾ cup coconut milk
- ¾ cup canned tomatoes diced
- 1 tsp ground cumin
- ¼ tsp cinnamon
- 1½ tsp turmeric
- 2½ cups vegetable broth
- 2 tbsp olive oil
- salt and pepper
Instructions
- Peel and chop the carrot into small cubes. Chop the onion and finely mince the garlic.
- In a large saucepan heat the olive oil and add the carrot and onion. Cook for a few minutes until the onion is translucent. Then add the garlic, ground cumin, cinnamon and turmeric, and cook for about 30 seconds. Add the washed uncooked red lentils, canned tomatoes, vegetable broth, and frozen spinach.
- Bring the soup to a boil and simmer for about 15 min or until the lentils are cooked. Then lower the heat and stir in the coconut milk. Cook for a couple of minutes.
Notes
- If you wish to reduce the fat content in your soup, feel free to use light coconut milk.
- You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup.