Golden Coconut Lentil Soup

Golden Coconut Lentil Soup

Light, fresh, and vibrant vegan soup! Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They're also a great source of plant-based protein and fiber.

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • 0.25 bunch cilantro
  • 2.7 oz coconut flakes
  • 1.5 tsp salt
  • 1 can coconut milk
  • 8 oz lentils
  • 2 pt water
  • 2 carrot
  • 3 tsp turmeric
  • red pepper flakes
  • 1 onion
  • 2 clove garlic
  • 1 in ginger
  • 3 tsp oil
  • Step 1

    Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.

    Step 2

    Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.

    Step 3

    Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.

    Step 4

    After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth). Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.

    Step 5

    To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

    Step 1

    To serve the soup, ladle about 1.5 cups into a bowl and top with some fresh cilantro leaves, and a sprinkle of toasted coconut flakes. Optionally serve with jasmine rice.

  • 0.25 bunch cilantro
  • Step 2

    Remove the flakes from the hot skillet immediately to stop the toasting process.

    Step 3

    Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes).

  • 0.333333333333333 cup coconut flakes
  • Step 4

    Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned.

  • 0.5 tbsp salt
  • Step 5

    After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth).

  • 1 can coconut milk
  • Step 6

    Turn the heat down to low and simmer.

    Step 7

    Place a lid on the pot, bring it up to a boil over high heat.

    Step 8

    Add the carrots to the pot, sauté for a minute more, then add the lentils and water.

  • 0.5 lb lentils
  • 4 cup water
  • Step 9

    Peel and slice the carrots.

  • 2 carrot
  • Step 10

    Add the turmeric and red pepper to the pot and sauté for a minute more.

  • 1 tbsp turmeric
  • red pepper flakes
  • Step 11

    Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent.

    Step 12

    Dice the onion, mince the garlic, and grate or mince the ginger.

  • 1 onion
  • 2 clove garlic
  • 1 in ginger
  • Step 13

    Add the olive oil to a large pot.

  • 1 tbsp oil
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