Turmeric-Ginger Coconut Lentil Soup

Name: Turmeric-Ginger Coconut Lentil Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Fusion
Ingredients: 1 tbsp olive oil; 1 piece onion, chopped; 2 clove garlic, minced; 1 in ginger, grated; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp turmeric powder; 0.25 tsp red pepper flakes; 1 cup green lentils, rinsed; 4 cups vegetable broth; 1 can coconut milk (13.5 oz); 0.25 cup chopped fresh cilantro; 1 piece lime, juiced; Salt and pepper to taste

by iorjia - Good Food (@iorjia01)

5.0

From 4 ratings

Prep Time

10min

Cook Time

35min

Total Time

45min

Fusion Lunch Dinner Main Course Vegetarian Vegan Gluten-Free

This unique lentil soup blends the warming properties of turmeric and ginger with the creamy richness of coconut milk for a truly comforting and nourishing meal.

Ingredients

4 Servings

(1 serving = 1 bowl)

1tbsp
olive oil
1piece
onion, chopped
2clove
garlic, minced
1in
ginger, grated
1tsp
ground cumin
1/2tsp
ground coriander
1/2tsp
turmeric powder
1/4tsp
red pepper flakes
1cup
green lentils, rinsed
4cups
vegetable broth
1can
coconut milk (13.5 oz)
1/4cup
chopped fresh cilantro
1piece
lime, juiced
Salt and pepper to taste

How to make Turmeric-Ginger Coconut Lentil Soup

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, cumin, coriander, turmeric, and red pepper flakes. Cook for 30 seconds more.
Add lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
Stir in cilantro and lime juice. Season with salt and pepper to taste. Serve hot.

Tips & Tricks

For a creamier soup, puree a portion of the soup in a blender before returning it to the pot.
Add cooked quinoa or brown rice for a heartier meal.
Garnish with a dollop of Greek yogurt or a sprinkle of toasted coconut flakes.