• Spiced Coconut-Red Lentil Soup

    3 votes
    Prep time:
    Cook time:
    Servings: 4
    by Kimberly Lindstrom
    9 recipes
    Coconut and lentils are a super yummy combo. This recipe is yet another reason I love my immersion blender.


    • 2 teaspoons olive oil
    • 2 cups chopped onion
    • 1 tablespoon minced peeled fresh ginger
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/8 teaspoon ground cinnamon
    • 5 garlic cloves, minced
    • 3 cups fat-free, less-sodium broth
    • 1 cup dried small red lentils
    • 1/2 cup water
    • 1 cup light coconut milk
    • 3 tablespoons chopped fresh basil
    • 2 tablespoons fresh lime juice
    • 1/4 teaspoon salt


    1. 1. Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.
    2. 2. Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.

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