Best 4 Spiced Lentil Coconut Soup Recipes

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Spiced lentil coconut soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. Combining the savory flavors of lentils with the creamy richness of coconut milk, this soup is packed with protein, fiber, and a variety of vitamins and minerals. Whether you're a vegetarian or simply looking for a hearty and flavorful soup, this spiced lentil coconut soup is sure to satisfy your taste buds and leave you feeling satisfied.

Here are our top 4 tried and tested recipes!

SPICY LENTIL & COCONUT SOUP



Spicy Lentil & Coconut Soup image

An easy but so satifsfying plant-based soup. Just before serving, whole spices are fried & stirred in for extra flavour & texture.

Provided by Moorlands Eater

Categories     Soup     Main Course

Number Of Ingredients 35

200 g red lentils (washed and drained)
400 g tin tomatoes (chopped)
2 large onions (roughly chopped)
2 large carrots (grated)
8 cloves garlic (roughly chopped)
1 thumb sized piece ginger root (peeled & grated)
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp turmeric
1 tsp ground fenugreek
½-1 tsp chilli powder
freshly ground black pepper (to taste)
1 litre boiling water
salt (to taste)
400 ml tinned coconut milk (reserve 1 tbsp per serving)
4 tbsp coriander leaf and stems (roughly chopped)
4 handfuls cavolo nero (or kale, chard, spinach etc.) (tough stems removed, leaves shredded)
2 tbsp coconut oil (or butter, ghee, other oil)
2 tsp cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds
2 tsp fennel seeds
1 handful curry leaves
1 small red onion (finely chopped)
2 cloves garlic (finely chopped)
1-3 red chillies (sliced)
salt (to taste)
freshly ground black pepper (to taste)
1 tsp garam masala
Half a lemon (juice only)
2 tbsp coriander leaf (roughly torn)
4-6 tbsp tinned coconut milk (reserved from the tin used in the soup base)
coconut shavings, toasted/untoasted (optional)
slices of red chilli (optional)

Steps:

  • Put all the ingredients for the soup base EXCEPT the salt, coconut milk, coriander and cavolo nero in a large saucepan and bring to a boil.Turn down the heat, half covering the saucepan with a lid, and simmer until the lentils are soft (20-25 minutes). Stir occasionally to make sure it isn't sticking or boiling dry.
  • When the lentils are soft, season to taste with salt.
  • Off the heat, use a stick blender to puree all or half the soup to your desired consistency.
  • Stir in the coconut milk (keeping back approx 1 tbsp per serving for the garnish) and leave the soup on a low simmer while you make the tarka.
  • In a small, deep frying pan heat the oil/ghee/butter over a medium heat.Add all of the seeds and the curry leaves. Cook until the seeds start to brown and sputter then turn down the heat.
  • Add the onion, garlic, chillies, a little salt and pepper and cook until the onion is soft.Add the garam masala for the final 2 minutes.
  • When the onion in the tarka is soft, pour the contents of the frying pan (including the oil/ghee/butter) into the saucepan containing the soup. Reserve a little of the tarka if you want to use it as a garnish.
  • Add the coriander leaf and stems and the cavolo nero or other greens to the soup saucepan.Simmer until the greens are done to your liking (5-10 min).
  • Stir in the lemon juice, check the seasoning and add more garam masala if liked.
  • Serve the soup in bowls, garnished with coriander leaf, a swirl of the reserved coconut milk and, if liked, the reserved tarka, coconut shavings and red chilli.

SPICY RED LENTIL COCONUT SOUP



Spicy Red Lentil Coconut Soup image

Make and share this Spicy Red Lentil Coconut Soup recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
2 cups onions, chopped
1 tablespoon ginger, minced
5 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch cinnamon
3 cups chicken stock
1 cup dried red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons Thai basil, chiffonaded
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • heat oil in a large saucepan.
  • add onions, spices and garlic and cook until softened.
  • add lentils, brith, and water and bring to a boil.
  • cover, reduce heat, and simmer 30 minutes or until lentils are tender.
  • remove from heat and let it stand for 5 minutes.
  • with an immersion blender puree soup until it's smooth.
  • (this can also be done in a blender, in batches).
  • stir in coconut milk and remaining ingredients.
  • serve.

Nutrition Facts : Calories 445.2, Fat 18.4, SaturatedFat 12.7, Cholesterol 5.4, Sodium 302.6, Carbohydrate 52.7, Fiber 17.9, Sugar 12, Protein 20.2

SPICY LENTIL-COCONUT CURRY/SOUP



Spicy Lentil-Coconut Curry/Soup image

This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

Provided by MN_SpiceHunter

Categories     Curries

Time 1h5m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 23

1/2 cup lentils
2 cups water
2/3 cup water (for soup version only)
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafoetida powder (hing)
1/3 teaspoon cumin seed
1/3 teaspoon mustard seeds
1/3 teaspoon sesame seeds
1/4 teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove, minced
1 cup fennel bulbs, chopped fine or 1 small white onion, chopped
3 medium tomatoes, chopped
1 small jalapeno pepper, cored, seeded and minced fine
2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut, shredded
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon garam masala

Steps:

  • In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
  • Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
  • Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
  • In a large frying pan or skillet, heat the oil.
  • Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
  • Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
  • Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6

COCONUT LENTIL SOUP



Coconut Lentil Soup image

Make and share this Coconut Lentil Soup recipe from Food.com.

Provided by stormylee

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

200 ml red lentils
3/4 inch fresh ginger (2 cm)
1 onion
1 garlic clove
1 tablespoon oil
1 teaspoon turmeric
400 ml chicken stock
1 (400 g) can crushed tomatoes
200 ml coconut milk

Steps:

  • Rinse and drain lentils.
  • Finely chop ginger, onion and garlic clove.
  • Heat oil in a pot and sauté chopped ginger, onion and garlic until softened.
  • Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
  • Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
  • Add coconut milk and heat gently.

Tips:

  • For a creamier soup, blend a portion of the lentils before adding them back to the pot.
  • Feel free to adjust the amount of spices to your liking. If you prefer a milder soup, reduce the amount of chili powder and cumin.
  • Add a squeeze of lime juice or a dollop of yogurt to each bowl of soup before serving for an extra burst of flavor.
  • Serve the soup with a side of naan bread, rice, or quinoa for a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This spiced lentil coconut soup is a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. It's also a great way to use up leftover lentils. With its creamy texture, rich flavor, and wholesome ingredients, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and nutritious meal, give this spiced lentil coconut soup a try.

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