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Spiced Red Lentil Coconut Soup Recipe

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★★★★★

4.9 from 103 reviews

A flavorful and creamy Dal Soup made with red lentils, aromatic spices, and coconut milk. This hearty and comforting soup is easy to prepare on the stovetop, combining sautéed vegetables and toasted spices for a rich base, simmered lentils for nourishment, and finished with a smooth or chunky texture using an immersion blender. Garnished with fresh cilantro and brightened with lemon juice, it’s perfect as a warming meal or appetizer.

Ingredients

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Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 1 teaspoon ginger, grated
  • 3 garlic cloves, minced

Spices

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3/4 teaspoon ground cumin
  • 2 1/2 teaspoons curry powder

Main Components

  • 1 15-ounce can diced tomatoes
  • 1 1/2 cups red lentils, rinsed and drained
  • 4 cups low-sodium vegetable broth, plus more as needed
  • 1 1/2 cups coconut milk

Finishing Touches

  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, chopped, for garnish

Instructions

  1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Once shimmering, add the chopped onions and celery. Cook until translucent and softened, about 5 minutes, stirring occasionally.
  2. Toast spices: Add grated ginger and minced garlic to the pot. Stir and cook for about 1 minute until fragrant. Then add turmeric, garam masala, chili powder, kosher salt, black pepper, cumin, and curry powder. Stir continuously and cook for another 2 minutes to toast the spices and deepen flavors.
  3. Simmer lentils: Pour in the diced tomatoes, red lentils, and vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 10 to 15 minutes, or until the lentils begin to soften.
  4. Add coconut milk: Stir in the coconut milk and continue cooking the soup for another 12 to 18 minutes, until the lentils are tender and the soup is creamy. If the soup becomes too thick, add additional vegetable broth to achieve the desired consistency.
  5. Blend soup: Using an immersion blender, purée the soup to your preferred texture—blend partially for a chunky texture or thoroughly for a smooth soup. Remove the pot from heat. Add any extra broth if you want to thin the soup further, then stir in the lemon juice to brighten the flavors.
  6. Garnish and serve: Taste the soup and adjust seasonings as needed with more salt or pepper. Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve warm, optionally alongside rice for a complete meal.

Notes

  • You can substitute red lentils with yellow lentils if preferred, though cooking times may vary slightly.
  • If you don’t have an immersion blender, transfer soup carefully in batches to a standard blender to purée.
  • The soup can be thinned with additional vegetable broth or water depending on personal preference.
  • Adjust chili powder to control heat level according to your taste.
  • For a vegan and gluten-free meal, ensure the broth used meets those dietary needs.
  • Leftovers store well in an airtight container in the refrigerator for up to 4 days and reheat gently on the stovetop.

Keywords: dal soup, red lentil soup, Indian lentil soup, vegan soup, coconut milk soup, easy soup recipe, healthy lentil soup

Find it online: https://thefoodrecipe.com/spiced-red-lentil-coconut-soup-recipe/