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Coconut and Turmeric Lentil Soup Recipe


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Coconut and Turmeric Lentil Soup

A lentil soup made with turmeric, coconut milk, and fresh vegetables.

Coconut and Turmeric Lentil Soup recipe

Servings: 4
Total Time: 1 hour
Recipe by: Frankie


1 TBSP olive oil
1 yellow onion, chopped
1 rib of celery
2 carrots, chopped
2 garlic cloves, minced
1 TBSP freshly grated ginger
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
salt & freshly ground pepper
5 cups water
14-ounce can unsweetened coconut milk
8 ounces brown lentils, rinsed
1/2 cup freshly chopped cilantro
1 TBSP freshly squeezed lime juice


1. Heat the olive oil in a dutch oven over medium-high heat. When the oil is hot add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 6 minutes.

2. Stir in the garlic, ginger, cumin, turmeric, cayenne, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.

3. Stir in the water, coconut milk, and lentils and bring to a boil.

4. Place a lid on the dutch oven and reduce the heat to medium-low. Simmer the soup over medium-low, stirring occasionally, about 25 minutes.

5. Remove the lid and reduce the heat to low. Simmer the soup over low heat until lentils are tender and soup is desired thickness, 5 to 10 more minutes.

6. Stir in the cilantro and lime juice. Season with additional salt & pepper to taste.

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Coconut and Turmeric Lentil Soup


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