Description
A comforting creamy lentil soup with coconut milk, packed with protein and fiber, perfect for winter evenings.
Ingredients
Scale
- 1 cup lentils (green or brown)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery, sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and thyme, cooking for an additional minute until fragrant.
- Add lentils and vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Stir in coconut milk, and season with salt and pepper.
- If desired, blend part or all of the soup for a creamier texture.
- Serve hot, with a drizzle of olive oil or crushed red pepper flakes if desired.
Notes
For a creamier texture, blend part of the soup. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg