Coconut Lemongrass Lentil Soup
Coconut Lemongrass Lentil Soup is a delightful vegan dish that combines creamy coconut milk, zesty lemongrass, and hearty red lentils. This vibrant soup is not only comforting but also packed with nutrition, making it perfect for cozy evenings or gatherings with friends. With its aromatic flavors and colorful presentation, it’s bound to be a hit at any meal. Enjoy every soothing spoonful of this culinary experience!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 1 cup red lentils
- 1 can (14 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, chopped
- 2 medium carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- 1. Prep your veggies: Chop onions, carrots, garlic, and lemongrass into bite-sized pieces.
- 2. Sauté: Heat oil in a pot over medium heat; add onions and cook until translucent (about 5 minutes). Add carrots and garlic; stir until fragrant.
- 3. Combine: Add chopped lemongrass and rinsed lentils to the pot. Pour in vegetable broth; stir gently and bring to a simmer.
- 4. Add coconut milk: Reduce heat slightly and mix in coconut milk; let simmer for about 20 minutes or until lentils are tender.
- 5. Season: Stir in fresh lime juice; season with salt and pepper to taste.
- 6. Serve: Ladle the soup into bowls; garnish with cilantro or lime wedges if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: For added greens, stir in spinach or kale during the last few minutes of cooking. Substitute chickpeas for lentils for a different texture. For heat, consider adding chili flakes.