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Coconut Lentil Soup
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Coconut Lentil Soup

Course Appetizer, Meal
Keyword Jalapeno Pepper, Paprika
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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