Lentil Coconut Soup with Tomatoes: A Flavorful and Nutritious Bowl
Lentil Coconut Soup with Tomatoes is a vibrant and comforting dish that combines the earthiness of lentils with the creaminess of coconut milk and the tanginess of tomatoes. This soup is a fusion of rich flavors and textures, making it a satisfying meal that’s also vegan-friendly. Here’s a detailed step-by-step guide to prepare this delicious and wholesome soup.
Ingredients
Main Ingredients:
- 1 cup red lentils, rinsed and drained
- 1 tablespoon olive oil (or coconut oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes, with their juice
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth (or water)
- 1 medium carrot, diced
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon red chili flakes (optional, for heat)
Seasonings:
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- Fresh cilantro, chopped, for garnish
Optional Additions:
- Spinach or kale (a handful, chopped, added towards the end)
- Crusty bread or naan for serving
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Rinse the lentils under cold water until the water runs clear. This removes excess starch and prevents the soup from becoming too thick.
- Dice the onion, mince the garlic, and grate the ginger.
