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Creamy Spiced Coconut Lentil Soup
Recipe

21 INGREDIENTS • 7 STEPS • 45MINS

Creamy Spiced Coconut Lentil Soup

5
6 ratings
The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
The combination of beautiful aromatic spices like cardamom and cinnamon, creamy coconut milk, and hearty lentils is just perfect. There’s a subtle sweetness, a little zestiness from lemon, and a healthy dose of kale for additional fiber and protein.
45MINS
Total Time
$1.93
Cost Per Serving
Ingredients
Servings
6
US / Metric
Red Lentils
1 1/2 cups
Red Lentils
Vegetable Broth
5 cups
Vegetable Broth
Coconut Oil
1 Tbsp
Coconut Oil
Curry Powder
1/2 tsp
Ground Cardamom
1/2 tsp
Ground Cardamom
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Ground Nutmeg
1 pinch
Ground Nutmeg
Yellow Onion
1
Large Yellow Onion, diced
Fresh Lemongrass Paste
1 Tbsp
Fresh Lemongrass Paste
or 2 Stalks Lemongrass
Ginger Paste
1 tsp
Ginger Paste
or Minced Ginger
Dried Thyme
1/2 Tbsp
Dried Thyme
Garlic
1 clove
Garlic, minced
Coconut Milk
1 can
(15 fl oz)
Coconut Milk
Kale
1/2 bunch
Kale, chopped, de-stemmed
Lemon
1
Lemon, juiced
Vegan Sugar
1 Tbsp
Vegan Sugar
Kosher Salt
1/2 tsp
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Unsweetened Coconut Flakes
to taste
Unsweetened Coconut Flakes
Nutrition Per Serving
VIEW ALL
Calories
389
Fat
20.4 g
Protein
13.8 g
Carbs
41.7 g
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Creamy Spiced Coconut Lentil Soup
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Produce on Parade
I'm Kathleen, the Alaskan-born creative mind behind Produce on Parade.
http://www.produceonparade.com
Cooking InstructionsHide images
step 1
In a large soup pot, combine the Red Lentils (1 1/2 cups) and Vegetable Broth (5 cups), and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
step 1 In a large soup pot, combine the Red Lentils (1 1/2 cups) and Vegetable Broth (5 cups), and bring to a boil over low heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until tender.
step 2
Meanwhile, heat Coconut Oil (1 Tbsp) over medium-low in a large saute pan. Add in the Ground Turmeric (3/4 tsp), Curry Powder (1/2 tsp), Ground Cardamom (1/2 tsp), Ground Cinnamon (1/2 tsp), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
step 2 Meanwhile, heat Coconut Oil (1 Tbsp) over medium-low in a large saute pan. Add in the Ground Turmeric (3/4 tsp), Curry Powder (1/2 tsp), Ground Cardamom (1/2 tsp), Ground Cinnamon (1/2 tsp), Crushed Red Pepper Flakes (to taste), and Ground Nutmeg (1 pinch).
step 3
Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
step 3 Saute for about one minute, then add in the Yellow Onion (1). Cook for about 5 minutes, or until onions are limp.
step 4
Add in Fresh Lemongrass Paste (1 Tbsp), Ginger Paste (1 tsp), Dried Thyme (1/2 Tbsp), and Garlic (1 clove).
step 5
Continue to saute for another few minutes, then remove from heat. Add Coconut Milk (1 can) as well as cooked onions to the lentil mixture and stir.
step 5 Continue to saute for another few minutes, then remove from heat. Add Coconut Milk (1 can) as well as cooked onions to the lentil mixture and stir.
step 6
Add in Kale (1/2 bunch), Lemon (1), Vegan Sugar (1 Tbsp), and Kosher Salt (1/2 tsp). Cook for 5 minutes over low heat, or until kale is tender.
step 7
Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).
step 7 Serve hot and topped with a liberal amount of Fresh Cilantro (1/2 cup) and a sprinkle of Unsweetened Coconut Flakes (to taste).
Tags
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Beans & Legumes
Dairy-Free
Gluten-Free
Lunch
Shellfish-Free
Vegan
Vegetarian
Side Dish
Soup
Thai
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