Turmeric Lentil Coconut Soup (Printable Version)
# What You'll Need:
→ Base
01 -
2 tablespoons olive oil
02 -
1 large onion, finely chopped
03 -
3 cloves garlic, minced
04 -
2 teaspoons fresh ginger, grated
→ Produce
05 -
2 large carrots, diced
06 -
200 grams red lentils, rinsed
07 -
Fresh parsley, chopped, for garnish
→ Spices
08 -
2 teaspoons ground turmeric
09 -
1 teaspoon ground cumin
10 -
1 teaspoon ground coriander
11 -
Salt, to taste
12 -
Ground black pepper, to taste
→ Liquids
13 -
1 litre vegetable broth
14 -
400 millilitres coconut milk
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
02 -
Sprinkle ground turmeric, cumin, and coriander over the aromatic mixture. Stir to evenly coat the onion, garlic, and ginger with the spices. Cook for another 2 minutes to release the spices' aromas.
03 -
Incorporate diced carrots into the pot and mix well. Cook for 3-4 minutes, allowing the carrots to soften slightly.
04 -
Pour in the red lentils and vegetable broth. Stir to combine, increase the heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for 20-25 minutes, or until the lentils are tender and most liquid is absorbed.
05 -
Stir in the coconut milk. Simmer gently for an additional 5 minutes. Season with salt and ground black pepper to taste.
06 -
Optional: For a smoother consistency, use an immersion blender to partially or fully blend the soup according to preference. Alternatively, leave it chunky for more texture.
07 -
Ladle the hot soup into bowls and garnish generously with freshly chopped parsley. Serve immediately.
# Helpful Notes:
01 -
For extra depth, add a squeeze of fresh lemon just before serving to brighten flavours.