Red Lentil Coconut Soup is a warm, rich soup full of spice. Let this soup simmer on the stove and your house will smell wonderful. This soup makes a great freezer friendly meal that tastes just as good a month later.
On Monday I shared 43 Freezer Friendly Recipes plus tips for freezer cooking. This Red Lentil Coconut Soup is another recipe to add to the list. Lentils freeze very well and this soup tastes great months later.
One of my most popular recipes on A Cedar Spoon is the Moroccan Red Lentil Soup that I shared last year. It is one of my favorite soups to make because of the warm feeling I get, the health benefits it has, the fact I can freeze half for later and the way it makes my house smell! Today’s soup is no different!
Are you wondering what the health benefits of lentils are?
Here are just a few:
- Lowers cholesterol
- Heart healthy
- Stabilizes blood sugar
- Good source of protein
- Increases energy
The coconut milk in this recipe adds a sweet, unique flavor to the soup but is still subtle enough that the whole family will like it. My husband, who tends to be picky about new things, loved this soup. During these cold winter months we can all use a good bowl of soup to warm us up!
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- 2 carrots, peeled and chopped
- 2 celery, chopped
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- 2 cups lentils, rinsed until water runs clean
- 8 cups vegetable broth
- 1-15oz can of diced tomatoes, low sodium if possible
- 1-6oz can tomato paste
- ½ cup light coconut milk
- Dash salt and pepper
- Red pepper flakes
- Parsley or cilantro
- Saute onion, garlic, carrots and celery with olive oil over medium heat until soft.
- Add spices and continue to saute for 3-4 minutes
- Add lentils and vegetable broth and simmer for 10 minutes.
- Add diced tomatoes, tomato paste and coconut milk and simmer for 30 minutes.
- Puree half with immersion blender and return to the pot.
- Garnish with parsley, red pepper flakes, lemon juice and serve warm.
Recipe adapted from A Touch of Zest