Print Recipe
Coconut and Turmeric Lentil Soup
A lentil soup made with turmeric, coconut milk, and fresh vegetables.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- 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
Directions
- 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.
- Stir in the garlic, ginger, cumin, turmeric, cayenne, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.
- Stir in the water, coconut milk, and lentils and bring to a boil.
- 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.
- 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.
- Stir in the cilantro and lime juice. Season with additional salt & pepper to taste.
Similar Recipes by Keyword:
coconutturmericlentilsoupdairyfreeeasyglutenfreeone-potvegetableveganvegetarianlegumesindiansoupsmeatless
