Hearty Creamy Red Lentil Soup
This creamy red lentil soup is a comforting, protein-packed dish made with red lentils, coconut milk, and aromatic vegetables. Perfect for a cozy, nutritious meal any day of the week.
Equipment
- Large Pot
- Immersion blender
Ingredients
- 1 cup red lentils rinsed
- 1 onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 stalk celery diced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tsp ground cumin
- salt and pepper to taste
- fresh cilantro for garnish (optional)
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, sauté diced onion, minced garlic, diced carrot, and celery over medium heat for 5-7 minutes until softened.
- Add the rinsed lentils and vegetable broth. Stir to combine.
- Pour in coconut milk and stir in cumin. Bring to a boil over high heat.
- Reduce heat and simmer for 20-25 minutes until lentils are soft.
- Use an immersion blender to puree the soup until smooth and creamy.
- Season with salt and pepper to taste. Garnish with cilantro before serving.
Notes
For a spicier version, add a pinch of red pepper flakes or a spoonful of curry powder. This soup can be made ahead, refrigerated for up to 5 days, or frozen for up to 3 months.