Quick Lentil Soup with Coconut Milk
Lentils meet creamy coconut milk and decide to change your life—or at least your dinner. This soup is hearty, fast, and doesn’t judge. It’s packed with cozy spices, rich texture, and enough fiber to scare your digestive issues away. You sauté a few things, dump in the rest, and call it a day. No drama. No dairy. No nonsense. It’s vegan magic in a pot—bold, comforting, and delightfully bougie thanks to coconut milk. Plus, it makes you look like you actually planned dinner. (You didn’t. We know. It’s okay.)
Quick Lentil Soup with Coconut Milk
A creamy, plant-based lentil soup with coconut milk, veggies, and spices. Quick to make, comforting to eat, and approved by your inner goddess.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1- inch ginger grated
- 2 carrots chopped
- 1 cup dried red lentils rinsed
- 1 tsp curry powder
- ½ tsp ground turmeric
- ½ tsp cumin
- 1 can 13.5 oz coconut milk
- 3 cups vegetable broth
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- Fresh cilantro optional but gives “Pinterest chef” vibes
Instructions
- Heat olive oil in a large pot. Sauté onion until translucent and acting like the main character—about 3 minutes.
- Add garlic, ginger, and carrots. Cook for 4 more minutes. Stir like you mean it.
- Toss in lentils, curry powder, turmeric, cumin, salt, and pepper. Mix until your kitchen smells like a spice market.
- Pour in coconut milk, broth, and water. Stir and bring to a gentle simmer.
- Simmer for 25 minutes, stirring occasionally and questioning your life choices.
- Squeeze in lime juice, garnish with cilantro, and ladle up the self-care.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
💊 Vitamins & Minerals (Per Serving)
- Iron: 25%
- Vitamin A: 40%
- Folate: 36%
- Vitamin C: 15%
- Magnesium: 12%
💡 Additional Notes/Tips
- Want it spicy? Add chili flakes or cayenne—channel that rage.
- No carrots? Use sweet potato, squash, or leftover existential dread.
- Stir in spinach at the end for bonus greens.
- Leftovers taste better the next day—like revenge, but vegan.
- Pair with naan, rice, or dramatic staring out the window.
