Coconut milk makes this simple red lentil soup creamy and rich, while curry spices give it warmth and complexity. And it’s versatile–you can make it vegan, or add shredded chicken.
Ingredients
- Coconut oil
- Onion
- Garlic
- Spices: garam masala, ground ginger, turmeric, cinnamon, cumin
- Stock
- Crushed tomatoes
- Coconut milk
- Cauliflower florets
- Red split lentils
- Frozen peas
- Spinach
How To Make Red Lentil Soup With Coconut Milk
Make the red lentil soup base in a large pot. Sauté the onions and garlic, then stir in the spices.
Pour in the tomatoes, broth, coconut milk, lentils and cauliflower and bring the pot to a boil. Simmer for 15 minutes or until the lentils are totally cooked.
Stir in the peas, chicken, spinach and salt. Simmer a few more minutes until everything is warm. Ladle into bowls and serve with yogurt and cilantro.
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