Spiced Coconut Lentil Soup Recipe

742 faves | 15 recommends
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Food Republic
Nutrition per serving    (USDA % daily values)
CAL
234
FAT
10%
CHOL
4%
SOD
6%

Comments

Delicious! Didn't have a red chile pepper on hand so used Sriracha to taste, and it turned out well.
f58641137f3e   •  23 Apr   •  Report
sounds delicious! Cannot wait to make this!
1651a7564c41   •  4 Jan   •  Report
Thanks for the love everyone! This is one of our favorites!
Food Republic   •  3 Dec   •  Report
I will make this again.
7b855c6bfd1b   •  23 Jul   •  Report
Very good and filling. You can totally suit it to your tastes. Spicier, more curry, whatever you like.
Elizabeth Madden   •  26 Jun   •  Report
What a great idea-I'm trying to find better ways to incorporate chia seeds in my diet- thanks Lulu!
2a69b7a7b9d3   •  29 Mar   •  Report
yummmmmmmmmm. Add shredded chicken if you need some protein or sprinkle chia seeds
Lulu Powers   •  29 Mar   •  Report
So so good! I did a quick blend of the soup with a hand mixer for a slightly smooth consistency.
Hillary Mickell   •  29 Mar   •  Report
Freaking yum!
Windy McCarty   •  5 Mar   •  Report
This is insanely delicious! Our new favorite!
Nicole Canavan   •  28 Feb   •  Report
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Ingredients for 4 servings

1/2 large red onion, finely chopped

1/2 red chili

thumbsize piece ginger, peeled

1 clove garlic

1 cup red lentils

1 10-ounce can coconut milk

3 cups filtered water

1 scant teaspoon vegan vegetable bouillon

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon cumin

pink Himalayan salt

black pepper

1 lime, juiced

1 heaping teaspoon coconut oil

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