Coconut Lentil Soup

Coconut is a surprising and delicious addition to lentil soup.

Ingredients

  • 2 cups lentils
  • 4 cups chicken broth, or vegetable broth
  • 2 tablespoons olive oil
  • 2 cans (14 oz.) chopped tomatoes
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 cans coconut milk, light
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 tablespoon lemongrass, finely grated
  • 1/2 cup cilantro, chopped
  • 1 lime, cut into wedges

Directions

  • Rinse the lentils and discard any that are discolored and any stones.
  • In a stockpot, combine the lentils, vegetable broth, olive oil, tomatoes, carrot, onion, celery, garlic, chili powder, cayenne pepper, cumin, sugar and 1/2 cup water. Bring to a boil and reduce heat to low. Cover and simmer, stirring frequently, for 20-25 minutes, or until the lentils are tender.
  • Stir in the coconut milk, ginger and lemongrass. Cook until heated through.
  • Garnish with cilantro and serve with a wedge of lime.

Recipe Information

Ingredients

  • 2 cups lentils
  • 4 cups chicken broth, or vegetable broth
  • 2 tablespoons olive oil
  • 2 cans (14 oz.) chopped tomatoes
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 cans coconut milk, light
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 tablespoon lemongrass, finely grated
  • 1/2 cup cilantro, chopped
  • 1 lime, cut into wedges

Directions

  • Rinse the lentils and discard any that are discolored and any stones.
  • In a stockpot, combine the lentils, vegetable broth, olive oil, tomatoes, carrot, onion, celery, garlic, chili powder, cayenne pepper, cumin, sugar and 1/2 cup water. Bring to a boil and reduce heat to low. Cover and simmer, stirring frequently, for 20-25 minutes, or until the lentils are tender.
  • Stir in the coconut milk, ginger and lemongrass. Cook until heated through.
  • Garnish with cilantro and serve with a wedge of lime.