Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the rinsed red lentils, vegetable broth, diced tomatoes, cumin, and coriander. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider adding a squeeze of lemon juice before serving.
- This soup can be stored in the refrigerator for up to 5 days or frozen for later use.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4
- Sodium: 300
- Fat: 7
- Carbohydrates: 32
- Fiber: 10
- Protein: 9
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