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Coconut Lentil Soup
An easy green lentil soup recipe gets creaminess from coconut milk. Perfect for a light, healthy meal.
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Prep Time
30
minutes
mins
Servings
4
Calories
407
kcal
Equipment
Dutch oven
Blender
Ingredients
1x
2x
3x
2
tablespoons
avocado oil
1
onion
diced
2
cloves
garlic
minced
1
tablespoon
ground cumin
1
teaspoon
ground coriander
Pinch
red pepper flakes
1 1/2
cup
green lentils
5
cups
vegetable broth
1/2
cup
coconut milk
Sea salt and fresh ground pepper
to taste
Instructions
Heat the oil in a heavy pot or Dutch oven over medium high heat.
Add the onion and cook until soft, then add the garlic and spices. Stir for about a minute.
Add the lentils and broth and bring to a boil.
Reduce to a simmer and simmer until lentils are tender, 20-30 minutes.
Turn of heat and transfer half of the soup to a blender and blend until creamy.
Add this back to the pot along with the coconut milk. Simmer until heated through.
Serve immediately.
Notes
Storing leftovers:
Store leftovers in the fridge for up to 3 days.
Nutrition
Calories:
407
kcal
Carbohydrates:
52
g
Protein:
20
g
Fat:
14
g
Saturated Fat:
6
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Sodium:
1187
mg
Potassium:
829
mg
Fiber:
23
g
Sugar:
5
g
Vitamin A:
674
IU
Vitamin C:
6
mg
Calcium:
72
mg
Iron:
8
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
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