Forget about the world for a second, while you’re enjoying this comforting warming lentil coconut soup. Rich in taste and easy to make, this soup truly has it all.
I can’t deny that soups and stews are my favourite dishes during the colder days. Getting cozy with a bowl of steaming soup helps me forget about the cold. This bowl is designed to do just that, your daily dose of comfort.
Like most of my other recipes I encourage you to customise this to your own liking. You can add more ginger or bump up the heat by using a spicier pepper. Feel free to swap the lentils for chickpeas for example, or add more vegetables such as spinach. You know what you like ;).
To add to the comfort I’ve prepared a pasta salad that goes well with this dish. Find the recipe over here. Another recipe that makes a nice side are these sweet potato cakes. I also love adding some rice to the soup. Combined with the lentils it makes a complete protein.
The finishing touch for a perfect warming bowl of coconut lentil soup
To finish this warming coconut lentil soup I topped it off with some extra ingredients. This of course is optional. I also added some black sesame seeds, a drizzle of spicy sesame oil, chili peppers, cilantro and coconut yoghurt.
Some other nice variations on toppings could be some oat cream or fried onions or croutons. To add some colour and taste you could top with scallions or purple micro shiso. Again you know what you like best!
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Warming Lentil Coconut Soup
Equipment
- Soup Pan
Ingredients
- 2 cans lentils drained and washed
- 1 red onion chopped
- 5 cloves garlic minced
- 1 chili pepper finely chopped
- 1 tbsp ginger chopped
- 3 tomatoes chopped
- 1 big carrot cut in 1 cm thick half circles
- 2 tsp cumin ground
- 1/2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 2 tsp coriander ground
- 1 can coconut milk full fat
- 2 cubes vegetable bouillon
- 1200 ml water
- 3 tbsp soy sauce
- to taste salt and pepper
- to taste cilantro
Instructions
- Cook the tomato, onion, garlic, chili and ginger for about 7 minutes or until the tomatoes have released most of the moisture.
- Add the remaining ingredients apart from the coconut milk and bring to a boil. Let it simmer on low for 40 minutes. Add the coconut milk and boil for 10 more minutes. Taste for salt and pepper.
- To make a thicker sauce add 2 to 3 tbsp of cornstarch combined with 2 tbsp of the soup liquids in a bowl before stirring in the soup.Serve with fresh cilantro, peppers and a dollop of coconut yoghurt. Enjoy!
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