Coconut Red Lentil Soup

Dinner

In the hustle and bustle of our day to days, we all seek that one simple, comforting dish that warms our souls and nourishes our bodies. Enter the Coconut Red Lentil Soup – a hearty, healthy, and downright delicious option that doesn't try too hard but delivers a bowl full of goodness.

Let's break it down. This soup is like a warm hug on a chilly day. It's made with everyday ingredients that you probably already have in your pantry, and it comes together effortlessly. Plus, red lentils are a powerhouse of nutrition, and when paired with the creaminess of coconut milk, the result is a comforting bowl that ticks all the boxes.

Why I Love It:
  1. Effortless Elegance: This soup requires minimal effort but exudes a subtle elegance, making it perfect for both weeknight dinners and lazy Sunday afternoons.
  2. Nutrient-Packed: Red lentils are a great source of protein and fiber, while coconut milk adds a dose of healthy fats. It's a wholesome combination that your body will thank you for.
  3. Adaptable: Don't stress about following the recipe to the letter. Throw in some spinach, squeeze a bit of lime, or add a dash of your favorite hot sauce – make it yours!

FAQ:

Q: Can I make this soup ahead of time? Absolutely! In fact, the flavors tend to deepen and intensify when allowed to meld overnight. Simply reheat and add the Chili Crunch Oil before serving.

Q: Can I freeze this lentil soup? Yes, this soup freezes wonderfully. Portion it into airtight containers, leaving room for expansion, and freeze for future cozy, flavorful meals.

Q: What makes the Chili Crunch Oil special?A: The Chili Crunch Oil adds a layer of sophistication to the soup, infusing it with a spicy, aromatic kick. It's simple to make and elevates the dish to gourmet status.

Q: Can I customize the recipe with my favorite veggies?A: Absolutely! Lentil soup is versatile. Feel free to experiment with additional vegetables like diced carrots, spinach, or any other favorites you have on hand.

Q: Is this lentil soup suitable for a vegan diet?A: Yes, indeed! Our Organic Lentil Soup with Chili Crunch Elegance is entirely plant-based, making it a perfect choice for vegans and vegetarians alike.

Coconut Red Lentil Soup

Ingredients

  • 1 cup organic red lentils, rinsed
  • 6 cups organic vegetable stock
  • 1 can (14 oz) organic coconut milk
  • 1 cup organic tomatoes, diced
  • 1 cup organic red bell pepper, diced
  • 1 cup organic onion, finely chopped
  • 2 tablespoons organic tomato paste
  • 2 tablespoons organic lime juice
  • 2 tablespoons organic olive oil
  • 3 cloves organic garlic, minced
  • 1/4 cup organic cilantro, chopped
  • 1 tablespoon organic ginger, grated
  • 1 organic serrano chili, finely chopped (adjust for spice preference)
  • 1 teaspoon sea salt (adjust to taste)
  • 1 teaspoon organic curry powder
  • 1/2 teaspoon organic cinnamon
  • 1/2 teaspoon organic pepper flakes (adjust for spice preference)
  • Chili Crunch Oil and Cilantro for topping

Instructions

  1. In a large pot, heat 2 tablespoons of organic olive oil over medium heat. Add chopped onions, minced garlic, grated ginger, and chopped serrano chili. Sauté until onions are translucent.
  2. Stir in the organic curry powder, organic cinnamon, and organic pepper flakes. Cook for an additional 1-2 minutes to release the flavors.
  3. Add rinsed organic red lentils, diced tomatoes, red bell pepper, and organic tomato paste to the pot. Stir to combine.
  4. Pour in the organic vegetable stock and bring the soup to a boil. Reduce heat to simmer and let it cook uncovered for about 20-25 minutes or until lentils are tender.
  5. Stir in organic coconut milk, lime juice, and chopped cilantro. Season with sea salt to taste.
  6. Ladle the lentil soup into bowls, drizzle each serving with a teaspoon of Chili Crunch Oil, and garnish with additional cilantro if desired.

Notes

Ingredients

  • 1 cup organic red lentils, rinsed
  • 6 cups organic vegetable stock
  • 1 can (14 oz) organic coconut milk
  • 1 cup organic tomatoes, diced
  • 1 cup organic red bell pepper, diced
  • 1 cup organic onion, finely chopped
  • 2 tablespoons organic tomato paste
  • 2 tablespoons organic lime juice
  • 2 tablespoons organic olive oil
  • 3 cloves organic garlic, minced
  • 1/4 cup organic cilantro, chopped
  • 1 tablespoon organic ginger, grated
  • 1 organic serrano chili, finely chopped (adjust for spice preference)
  • 1 teaspoon sea salt (adjust to taste)
  • 1 teaspoon organic curry powder
  • 1/2 teaspoon organic cinnamon
  • 1/2 teaspoon organic pepper flakes (adjust for spice preference)
  • Chili Crunch Oil and Cilantro for topping

Instructions

  1. In a large pot, heat 2 tablespoons of organic olive oil over medium heat. Add chopped onions, minced garlic, grated ginger, and chopped serrano chili. Sauté until onions are translucent.
  2. Stir in the organic curry powder, organic cinnamon, and organic pepper flakes. Cook for an additional 1-2 minutes to release the flavors.
  3. Add rinsed organic red lentils, diced tomatoes, red bell pepper, and organic tomato paste to the pot. Stir to combine.
  4. Pour in the organic vegetable stock and bring the soup to a boil. Reduce heat to simmer and let it cook uncovered for about 20-25 minutes or until lentils are tender.
  5. Stir in organic coconut milk, lime juice, and chopped cilantro. Season with sea salt to taste.
  6. Ladle the lentil soup into bowls, drizzle each serving with a teaspoon of Chili Crunch Oil, and garnish with additional cilantro if desired.

Coconut Red Lentil Soup

Ingredients

Instructions

  1. In a large pot, heat 2 tablespoons of organic olive oil over medium heat. Add chopped onions, minced garlic, grated ginger, and chopped serrano chili. Sauté until onions are translucent.
  2. Stir in the organic curry powder, organic cinnamon, and organic pepper flakes. Cook for an additional 1-2 minutes to release the flavors.
  3. Add rinsed organic red lentils, diced tomatoes, red bell pepper, and organic tomato paste to the pot. Stir to combine.
  4. Pour in the organic vegetable stock and bring the soup to a boil. Reduce heat to simmer and let it cook uncovered for about 20-25 minutes or until lentils are tender.
  5. Stir in organic coconut milk, lime juice, and chopped cilantro. Season with sea salt to taste.
  6. Ladle the lentil soup into bowls, drizzle each serving with a teaspoon of Chili Crunch Oil, and garnish with additional cilantro if desired.

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