Ingredients:
For the Soup:
1 tablespoon olive oil (or coconut oil)
1 medium onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 cup dried red lentils (or green lentils, rinsed)
1 can (400 ml) coconut milk (full-fat for a creamier texture)
4 cups vegetable broth (or chicken broth)
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon (optional, for added warmth)
Salt and freshly ground black pepper, to taste
Fresh lime juice (optional, for a bright finish)
Fresh cilantro or parsley, chopped (for garnish)
For Optional Add-ins:
1/2 cup chopped spinach or kale
1/2 teaspoon chili flakes or chopped fresh chili (for heat)
1 tablespoon lemon or lime zest (for extra zing)
Instructions:
Prepare the Soup:
Sauté the aromatics:
Heat the olive oil (or coconut oil) in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the vegetables and spices:
Stir in the diced carrots, chopped celery, cumin, turmeric, coriander, and cinnamon (if using). Cook for 2-3 minutes, stirring frequently to coat the vegetables in the spices.
Add the lentils and liquids:
Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir to combine. Bring the soup to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and let the soup cook for 25-30 minutes, or until the lentils are tender and the vegetables are soft. Stir occasionally.
Finish the Soup: 4. Blend the soup (optional):
For a creamy texture, use an immersion blender to puree part or all of the soup, depending on your preference. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Alternatively, leave the soup chunky for more texture.
Adjust seasoning:
Taste the soup and adjust the seasoning with salt and freshly ground black pepper. Add a squeeze of fresh lime juice for a burst of brightness, if desired.
Serve: 6. Garnish and serve:
Ladle the lentil coconut soup into bowls. Garnish with fresh cilantro or parsley, and add a sprinkle of chili flakes if you like a bit of heat. Serve with crusty bread or naan on the side for a complete meal.
Tips:
For extra creaminess: Add an extra splash of coconut milk toward the end of cooking.
Spice it up: If you prefer a spicier soup, add fresh chopped chili, chili flakes, or a dash of cayenne pepper while cooking the vegetables.
Add more vegetables: You can also add spinach, kale, or other leafy greens in the last 5 minutes of cooking for added texture and nutrition.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to adjust the consistency.
This Lentil Coconut Soup with Carrots and Celery is warming, nourishing, and full of flavor, with the sweetness of coconut milk and the earthy lentils. It’s a hearty yet light meal that’s perfect for any season!
