This quick and easy soup is both healthy and satisfying. The balance of eastern spices and sweet coconut makes for a perfect starter for dinner or a quick winter lunch. Lentils are a great source of protein and pairs very well with the coconut milk.
Red lentils have been a bit of a challenge to find in my regular groceries, though I have found Bob’s Red Mill brand red lentils at the local “job lots” discount store. Green lentils substitue just fine, though the red lentil lends a beautiful warm yellow hue to the end product.
Substitue vegetable broth for the chicken broth if you want to go vegetarian. Choose a “lite” coconut milk to save on some fat and calories.
1 tbsp olive oil
1 large yellow onion, chopped
1 tsp ground ginger or 1 tbsp minced pealed fresh ginger
1 tsp ground cumin
3 tbsp fresh cilantro, chopped, divided
1/8 tsp ground cinnamon
1 tsp crushed red pepper
5 cloves garlic, minced
3 cups reduced sodium chicken broth
1 cup dried red lentils
1 cup coconut milk
juice of 1/2 lime
dash of salt
Heat Olive oil in a large saucepan or dutch oven. Add onion and cook 8-10 minutes until brown. Stir in ginger, cumin, cinnamon, red pepper and garlic and cook for a few minutes, until fragrent. Stir in 2 tbsp of chopped cilantro.
Add broth and lentils, bring to a boil. Cover, reduce heat and simmer until lentils are soft, about 30 minutes.
Remove from heat and allow to cool for a few minutes. Puree soup with an emersion blender or in batches in a standard blender. Return to medium heat. Add coconut milk, lime, salt. Garnish with remaining cilantro and lime wedges.
Makes 4 Servings
Approximate Nutritional Info*
*calculated using MyFitnesspal.com