Spiced Lentil Soup With Coconut Milk

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Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
363
FAT
49%
CHOL
0%
SOD
69%

Comments

Delicious! I tried with less broth to make a stew over rice.
Kate Kappel Haba   •  6 Feb   •  Report
Tried this on my kids last night. I left the lime, cilantro and toasted coconut on the side for them to play chef. Not only did they have fun, but they had 3 bowls each!
Julia   •  9 Sep   •  Report
This is nothing short of amazing!
0565e749b321   •  4 Jun   •  Report
Looks delish, will try it tomorrow
Sima Koukou   •  12 Nov   •  Report
Looks exciting, will try this today.
um2y92t78gpp   •  16 Jul   •  Report
The flavors in this are so unbelievably great. New favorite recipe!
Sami Naffziger   •  22 Jan   •  Report
Best lentil soup ever!
Jennifer Jasmin   •  10 Oct   •  Report
I made this today and it was the best coconut curry I've tasted; better than the soup i loved last week at an Indian restaurant (which inspired this recipe search). The things I altered due to various reasons were: Cardamom: thought I had it and did not so I added more cinnamon and nutmeg to the same 1/2 tsp it called for. I looked up cardamom substitute and that was the suggestion they gave me. Curry/turmeric: I did not use turmeric though I had it on hand; I tripled the curry powder like I always do in my curry dishes. Red pepper flakes: though I had them, I sprinkled a dusting of cayenne pepper at the onion stage instead, mostly because I love the kind I have, it's almost flaky looking, not fine powder. Nutmeg: not fresh Greens: I had a mix of greens that I chopped up small. Recipe didn't specify chopping but I wanted smaller pieces. I did everything else as is and it turned to be stellar. Wished I had the cardamom but I'll try it next time. It turned out very green looking but so good that it did not matter. Might try half turmeric at least to brighten it up next time?
29bdc2d44cb3   •  29 Mar   •  Report
If you just add the turmeric and not the curry powder there isn't enough zing. I also added plenty of coriander to give it more depth. Unfortunately I couldn't find fresh lemongrass at my nearest grocery store and used the tube kind instead...I wonder how much difference it makes?
6e1684eb9bb6   •  4 Mar   •  Report
Going to make this tonight. I can already taste it. So excited!
Sabina Roberson   •  20 Nov   •  Report
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Ingredients for 6 servings

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

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