Coconut milk makes this lentil soup creamy and filling, and I love the addition of lime before serving.
Red Lentil Soup with Coconut Milk and Lime
Ingredients
- 2 tablespoons olive oil
- 2 small yellow onion diced
- 1 tablespoon of fresh ginger peeled and minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 cloves of garlic minced
- 3-4 cups of vegetable stock
- 1 cup of red lentils rinsed
- 1 cup of coconut milk
- ½ jalapeno seeded and finely minced (optional)
- 3 tablespoons of fresh basil chopped
- 2-3 tablespoons of fresh lime juice
- Salt to taste
- Dollop of plain greek yogurt to garnish optional.
Instructions
- Dollop of plain greek yogurt to garnish (optional).
- Heat oil in a large pot.
- Saute onion about 5-10 minutes over medium heat.
- Add ginger, cumin, coriander and garlic. Stir for 1-2 minutes. Add vegetable stock, lentils, and jalapeno (if using).
- Bring to light boil and then cover and reduce heat to a simmer until lentils are tender, about 15-20 minutes.
- Add coconut milk and allow soup to cool slightly before puree in a food processor or with an immersion blender until smooth.
- Reheat to serving temperature.
- Stir in basil and lime juice before serving. Or serve each bowl with a section of lime to squeeze. Salt to taste.
- Top with a dollop of plain greek yogurt (optional).
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