Best Lentil Soup
Try this Best Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- freshly ground black pepper
- 2 1/2 cups water
- 1 medium onion chopped
- 2 tablespoons fresh lime juice
- 4 garlic cloves minced
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt more to taste
- 3 tablespoons minced ginger
- 1 tablespoon mild curry powder (i use this one)
- 1/4 teaspoon crushed red pepper flakes more to taste
- 1 (28-ounce) can fire roasted diced tomatoes
- 1 cup dried french green lentils rinsed and drained
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup diced cilantro
- Carbohydrate 2.56895693932717 g
- Cholesterol 0 mg
- Fat 6.93260218757018 g
- Fiber 0.315945626115713 g
- Protein 0.358055312676378 g
- Saturated Fat 5.90958342501873 g
- Serving Size 1 1 to 6 (169g)
- Sodium 7.29841250624422 mg
- Sugar 2.25301131321145 g
- Trans Fat 0.431347856272574 g
- Calories 70 calories
Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and cook until soft and lightly browned around the edges, 8 to 10 minutes, reducing the heat to low as needed.With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.Add the tomatoes, lentils, water, coconut milk, ½ teaspoon salt, and several grinds of black pepper. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, 25 to 35 minutes. If your soup is too thick, stir in ½ to 1 cup more water to reach your desired consistency.Stir in the cilantro and lime juice. Season to taste and serve.
