Red Lentil Coconut Soup

 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.

Red Lentil Coconut Soup

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.

Red Lentil Coconut Soup

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

Red Lentil Coconut Soup

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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Red Lentil Coconut Soup
 
Prep time

Cook time

Total time

 

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.
Recipe type: Soup, Dinner
Serves: 6-8

Ingredients
  • 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
  • Garnishes:
  • Lemon
  • Red pepper flakes
  • Parsley or cilantro

Instructions
  1. Saute onion, garlic, carrots and celery with olive oil over medium heat until soft.
  2. Add spices and continue to saute for 3-4 minutes
  3. Add lentils and vegetable broth and simmer for 10 minutes.
  4. Add diced tomatoes, tomato paste and coconut milk and simmer for 30 minutes.
  5. Puree half with immersion blender and return to the pot.
  6. Garnish with parsley, red pepper flakes, lemon juice and serve warm.

Notes
This soup is great for the freezer. Let it cool completely and store in airtight containers or ziplock freezer bags with the recipe name and date on it. Remove from freezer the day before you are ready to eat it to let it thaw in the refrigerator.

Recipe adapted from A Touch of Zest

For more delicious soups check out my Soups Pinterest board!

I would love to connect with you on Facebook, Pinterest, Twitter, Google + and Instagram.

Julia

Comments

  1. This soup looks so creamy and flavor filled. I love how heart healthy it is too.

  2. Thank you for the nice soup recipe. Happy Wednesday to you.

  3. I love everything in this bowl!
    Paula – bell’alimento recently posted..Panettone French ToastMy Profile

  4. This sounds so incredible! The list of spices is so perfect for this time of year. I realize too that I mainly use coconut milk in things like curry and need to branch out. Thanks for the inspiration!

    • Thanks Toni! I love the spices in this soup too–they are so warm and comforting. And yes, I agree, I need to start using coconut milk more too. It adds such a delicious sweetness to the foods!

  5. I love everything about this soup!!!!

  6. Love the coconut milk and lentils combo. Looks great!

  7. Terrific! I saw the killer picture on your Instagram and had to find the recipe. I’m always on the hunt for a red lentil soup recipe, thanks for sharing!
    Tony | Simple Awesome Cooking recently posted..French Onion SoupMy Profile

    • Thanks for stopping over Tony! This is one of the better ones I have tried! I love the spices in it. I hope you like it.

  8. So happy I found this recipe. It looks amazing! I’m always trying to find recipes that are gluten and dairy free. This is perfect. Bookmarking on pinterest for later :)
    Rachel @ Pain-Free Kitchen recently posted..WIAW: Pumpkin Sausage Soup RecipeMy Profile

  9. I love red lentils – this sounds awesome.
    Alyssa (Everyday Maven) recently posted..Stuffed Cabbage {Prakas}My Profile

  10. It sounds wonderfully warming and hearty, perfect for winter!
    Sylvie @ Gourmande in the Kitchen recently posted..Sweet Potato Noodles with Kale Pesto (Gluten-Free, Grain-Free, Vegan, Paleo)My Profile

  11. Oh my gosh I just love how this looks. I’m a huge fan of lentils and want to make this for dinner tonight. Love!!
    The Wimpy Vegetarian recently posted..Flageolet Bean Soup with Plum Tomatoes and SageMy Profile

  12. I just love this! Such a beautiful color between the red lentils, the tomato paste and the paprika. I set out to make this for dinner, got out some vegetable stock from the freezer and got to work. Being me I ended up adding a bunch of different spices (I still have curry leaves from the Indian grocery– yay!) and had different quantities of things, so it’s a different soup, but you did answer the question of what’s for dinner tonight— red lentil soup!

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