Vegan Lentil Soup with Coconut Milk
A delicious vegan lentil soup made with coconut milk, offering creamy texture and hearty lentils for a filling, nutrient-packed meal.
Ingredients
- 1 cup dry green or brown lentils rinsed
- 1 can 14 oz coconut milk (full-fat for richness)
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 1 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1 tbsp lemon juice optional for tanginess
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 5 minutes, until soft and translucent.
- Add garlic, carrot, and celery; cook for 3 minutes, stirring often.
- Sprinkle in cumin, turmeric, coriander, salt, and pepper. Stir to coat veggies.
- Pour in vegetable broth and bring to a boil.
- Add lentils, reduce heat to a simmer, and cook for 25 minutes, until lentils are tender.
- Stir in coconut milk and cook for an additional 5 minutes, simmering gently.
- Remove from heat, add lemon juice, and stir well.
- Garnish with fresh cilantro and serve hot.
Notes
🧬 Nutritional Info (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 14g
- Protein: 11g
💪 Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 25%
- Iron: 20%
- Folate: 12%
- Magnesium: 15%
💁♀️ Extra Flavor Tips
- Add a pinch of chili flakes for a spicy kick.
- Throw in a handful of spinach or kale for extra greens.
- Use coconut oil instead of olive oil for a richer coconut flavor.
- Adjust the texture with more or less broth based on your preferences.
- Serve with crusty bread for the ultimate cozy meal.