Spicy red lentil soup
A creamy red lentil soup with turmeric and coconut milk. Comforting, rich in plant-based protein and easy to make.
Ingredients
For 2 servings
Instructions
- 1
Rinse the red lentils under cold water.
- 2
In a large saucepan, sauté the onion and garlic in the olive oil for 3 minutes.
- 3
Add the carrots, turmeric and cumin. Cook for 2 more minutes.
- 4
Add the lentils and the vegetable broth. Bring to a boil.
- 5
Lower the heat, cover and simmer for 20 minutes until the lentils are tender.
- 6
Add the coconut milk and blend (smooth or semi-smooth, your call).
- 7
Season and serve with fresh cilantro.
Tips
- Red lentils don't need soaking, unlike most other legumes.
- This soup freezes really well — batch-cook for the week ahead.
- Add a squeeze of lemon juice at the table to brighten the flavors.
Variations
- Higher protein version: top with grilled chicken pieces.
- Spicier version: add freshly grated ginger and red chili.
Red lentils are an excellent source of plant-based protein and fiber. At 320 kcal per serving, this soup is perfect in a calorie deficit while still being filling and comforting.
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