Red Lentil Soup
This red lentil soup is so comforting, packed with flavor and nutrients, and it's super easy to make. It makes a great dinner for busy days!
Servings 4 servings
Calories 420kcal
Ingredients
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 1-inch-piece of ginger, finely chopped
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon coriander
- 1 teaspoon paprika powder
- 2 tablespoons tomato paste
- 1 cup dried red lentils
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 2 teaspoons lemon juice
- salt, to taste
- black pepper, to taste
- fresh cilantro, roughly chopped
- 1 green onion, cut into rings
Instructions
- Finely chop the onion, the garlic, and the ginger.
- Heat some oil in a large pot and cook the onion, garlic, and ginger for about 3 minutes on medium heat. Stir frequently.
- Then, add the spices and cook for another minute until fragrant. Next, add the tomato paste and stir well. Cook for another 2 minutes.
- Then add the red lentils, the diced tomatoes, the coconut milk, and the vegetable broth.
- Turn the heat down to low and cook for 25 minutes (without a lid). If the soup is too thick, add more vegetable broth until you reach your desired consistency. Add the lemon juice and season with salt and pepper.
- Serve immediately and sprinkle with freshly chopped cilantro and green onion. If you want, you could also add a bit of red pepper flakes on top for a bit of heat. I like to serve my red lentil soup with crusty bread.
Notes
- For a lighter version, you can replace the full-fat coconut milk with light coconut milk.
- The soup is pretty thick. If you want it to be thiner, add more vegetable broth.
- For extra heat, add red pepper flakes to your personal liking.
- Stored in an airtight container in the fridge, it will last up to 4 days.
Nutrition
Calories: 420kcal | Carbohydrates: 40g | Protein: 15g | Fat: 25g | Saturated Fat: 21g | Sodium: 554mg | Potassium: 842mg | Fiber: 17g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 6mg