Coconut Lentil Soup
Servings 4 servings
Calories 414kcal
Ingredients
- 1 stalk lemongrass
- 1 tablespoon olive oil
- 1 clove garlic finely chopped
- 1 large onion or 2 smaller (chopped)
- 1 red jalapeno pepper or chili of choice
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 cup red lentils
- 5 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons lime juice approximately the juice of one lime
- Salt and pepper to season
- 1 bunch cilantro
- 1 scallion sliced for serving
Instructions
- Cut the lemongrass stalk in half, both lengthways and across.
- Place a soup pan or large frying pan over medium heat.
- Add the oil and lemongrass to the pan.
- Add the garlic, onion, and chili to the pan and stir gently to avoid sticking for 5 minutes.
- Add the paprika and coriander powder to the pan and stir to release aromas.
- Stir the lentils into the mixture and add the lime juice and broth.
- Simmer for 10 minutes until the lentils are cooked.
- Remove the lemongrass stalks.
- Add the coconut milk and cilantro, then season to taste with salt and pepper.
- Serve with finely sliced scallion atop each bowl.
Video
Nutrition
Calories: 414kcal | Carbohydrates: 39g | Protein: 14g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1775mg | Potassium: 758mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 7mg