Best 2 Spicy Red Lentil Coconut Soup Recipes
Indulge in the symphony of flavors with our tantalizing Spicy Red Lentil Coconut Soup, a culinary masterpiece that artfully blends the bold heat of chili and cumin with the soothing creaminess of coconut milk. This vegan and gluten-free soup is not just a delightful treat for your taste buds but also a nourishing embrace for your body. Dive into the comforting warmth of this hearty soup, perfect for chilly days or as a pick-me-up on busy weekdays. With just 30 minutes of preparation and cooking time, this recipe delivers a satisfying meal that nourishes both your soul and your schedule.
The Spicy Red Lentil Coconut Soup recipe embodies the essence of simplicity and convenience. A harmonious blend of red lentils, aromatic spices, and creamy coconut milk forms the foundation of this flavorful soup. Feel free to customize the intensity of the heat by adjusting the amount of chili powder and cumin, catering to your personal preferences. For a touch of freshness, a squeeze of lime juice brightens up the soup, providing a delightful contrast to the warmth of the spices.
If you're seeking additional culinary adventures, this article offers a delectable collection of soup recipes to entice your taste buds. From the vibrant and spicy African Peanut Soup to the luscious Creamy Vegan Potato Leek Soup, each recipe promises a unique gustatory experience. Whether you desire a hearty and wholesome meal or a light and refreshing lunch, these recipes have got you covered.
Embark on a culinary journey with our Spicy Red Lentil Coconut Soup and the diverse selection of soup recipes featured in this article. Let your kitchen be filled with enticing aromas and flavors as you create dishes that nourish and delight.
RED LENTIL & COCONUT SOUP
This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
- Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
- Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
SPICY LENTIL-COCONUT CURRY/SOUP
This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.
Provided by MN_SpiceHunter
Categories Curries
Time 1h5m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
- Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
- Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
- In a large frying pan or skillet, heat the oil.
- Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
- Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
- Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.
Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6
Tips:
- Use high-quality red lentils: Avoid using split red lentils, as they tend to disintegrate more easily and make the soup mushy.
- Toast the spices: Toasting the spices in a little oil before adding them to the soup enhances their flavor and aroma.
- Use fresh coconut milk: Canned coconut milk can be used, but fresh coconut milk will give the soup a richer and more authentic flavor.
- Adjust the spiciness: The amount of chili powder and cayenne pepper can be adjusted to suit your taste preferences. For a milder soup, reduce the amount of chili powder and cayenne pepper. For a spicier soup, add more chili powder and cayenne pepper to taste.
- Garnish with fresh herbs: Fresh cilantro, mint, or basil add a refreshing touch to the soup. You can also add a squeeze of lime juice for extra brightness.
Conclusion:
This spicy red lentil coconut soup is a delicious and satisfying meal that is perfect for a cold day. It is also a good source of protein, fiber, and vitamins. With its vibrant red color and rich, creamy texture, this soup is sure to impress your family and friends. So next time you are looking for a quick and easy weeknight meal, give this spicy red lentil coconut soup a try. You won't be disappointed!
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