Golden Coconut Lentil Soup
Ingredients
The soup
-
1
Tbsp
olive oil (or coconut oil)
-
1
medium
yellow onion
-
2
cloves
garlic
-
1
inch
fresh ginger (about 1 Tbsp grated)
-
½
Tbsp
ground turmeric
-
1
pinch
crushed red pepper
-
2-3
medium
carrots
-
½
lb.
red or yellow lentils (about 1 cup)
-
4
cups
water
-
1
13.5 oz can
coconut milk
-
½
Tbsp
salt (or to taste)
Toppings (optional)
-
⅓
cup
large, unsweetened coconut flakes
-
¼
bunch
fresh cilantro
-
2
cups
cooked jasmine rice
Instructions
- Heat olive oil in a large pot and sauté diced onion, minced garlic, and grated ginger until the onion is soft.
- Add turmeric and red pepper, sauté for another minute, then add sliced carrots and sauté for an additional minute.
- Stir in lentils and water, cover the pot, bring to a boil, then reduce heat and simmer for 20 minutes.
- While the soup simmers, toast coconut flakes in a dry skillet until golden brown, then remove from heat.
- After 20 minutes, stir in coconut milk and blend the soup until half is puréed.
- Season the soup with salt and adjust to taste.
- Serve the soup in bowls, topped with cooked rice, cilantro, and toasted coconut flakes.
Nutrition Facts (estimated)
Servings
4
Calories
454
Total fat
13g
Total carbohydrates
69g
Total protein
16g
Sodium
948mg
Cholesterol
0mg
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