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Coconut Lentil Soup

Lentils and coconut combine perfectly for a soup that’s brimming with flavor.

Ingredients:
  • 2 cups lentils
  • 4 cups chicken broth, or vegetable broth
  • 2 Tbsp. olive oil
  • 2 cans (14 oz. each) chopped tomatoes
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • ½ tsp. chili powder
  • ¼ tsp. cayenne pepper
  • 1 tsp. cumin
  • 1 tsp. sugar
  • 1 tsp. salt
  • ½ cup water
  • 2 cans coconut milk, light
  • 1 Tbsp. fresh ginger, peeled and finely grated
  • 1 Tbsp. lemongrass, finely grated
  • ½ cup cilantro, chopped
  • 1 lime, cut into wedges
Directions:
  1. Rinse the lentils and discard any that are discolored along with any stones.
  2. In a stockpot, combine the lentils, vegetable broth, olive oil, tomatoes, carrot, onion, celery, garlic, chili powder, cayenne pepper, cumin, sugar, salt and water. Bring to a boil and reduce heat to low. Cover and simmer, stirring frequently, for 20-25 minutes, or until the lentils are just tender.
  3. Stir in the coconut milk, ginger and lemongrass; cook until heated through.
  4. Garnish with cilantro and serve with a wedge of lime.

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