Red Lentil and Coconut Soup
Packed with Thai and Indian flavors like turmeric, ginger, garlic, lime and coconut. This red lentil and coconut soup is rich, creamy, hearty, and comforting. This quick and easy lentil soup takes just 30 minutes to make and only requires a single pot. Plus its full of healthy ingredients like, spinach, leeks, and lentils.
Equipment
- large heavy bottomed pot
Ingredients
- 1 tbsp neutral oil vegetable, avocado,
- 1 small onion chopped (scant 1 cup)
- 1 tbsp turmeric
- 2 tbsp ginger minced
- 1 tsp ground coriander
- 3 cloves garlic minced
- 6 cups vegetable stock
- 200 grams Red lentils dried (scant 1 cup)
- 2 Leeks sliced
- 400ml can coconut milk
- 2 cups baby spinach
To Serve
- Fresh Lime Juice
- Herbs (optional) thai basil or cilantro
Instructions
- Sauté: Sauté onion over medium heat for 3 minutes, until softened and slightly translucent. Add ginger, garlic, turmeric, and ground coriander and cook for 1 additional minute until fragrance of aromatics and spices has been released
- Simmer: Pour in vegetable stock and red lentils. Give the soup a good stir to stop lentils from sticking to the bottom of the pot. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes until lentils have softened.
- Add Coconut Milk: Add leeks and coconut milk and simmer for an additional 10 minutes until leeks have softened and the lentils are split and start to dissolve into broth. Season to taste with salt and pepper Remove from heat and add spinach to wilt.
- Serve: ladle into bowls and serve with a squeeze of fresh lime juice and a handful of fresh herbs (optional)