Description

Warm and comforting, this Spiced Red Lentil Soup is a delightful blend of spices and lentils, perfect for any occasion.

Ingredients

Scale

1 cup red lentils
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, chopped
2 stalks celery, diced
1 can (14 oz) coconut milk
4 cups low-sodium vegetable broth
Juice of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
Salt to taste
Fresh herbs for garnish (optional)

Instructions

In a large pot over medium heat, add a splash of oil. Sauté the chopped onion, garlic, carrots, and celery until softened (about 5 minutes).
Stir in cumin, coriander, turmeric, and salt. Cook for another minute until fragrant.
Add the red lentils and vegetable broth to the pot. Bring to a boil over high heat.
Once boiling, reduce the heat to low and simmer uncovered for about 20 minutes or until lentils are tender.
Using an immersion blender (or carefully transferring in batches), blend until smooth while retaining some texture if desired.
Stir in coconut milk and squeeze fresh lemon juice before serving. Garnish with fresh herbs if desired.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 410mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg

Keywords: - For added flavor, consider incorporating spinach or kale during the last few minutes of cooking. - Adjust spice levels according to personal preference; feel free to add more chili powder for heat. - Store leftovers in an airtight container in the fridge for up to five days; reheat on the stovetop with a splash of water if necessary.