Coconut Lentil Soup

Coconut Lentil Soup

44
SOFRITA 0

"Coconut gives a sweet, interesting flavor and a bisque-like texture to this easy and quick vegan soup."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 318 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.
  2. Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.

Reviews

44
  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cu...

Most helpful critical review

3.5 stars. Very easy to make, actually tastes better after a few days when the flavours have had the opportunity to settle. I used coconut milk instead of the soy, and added shredded coconut a...

If I could give more than 5 stars, I would! This was incredible! However, as is always the case with me, I did make modifications. I only had 1 1/4 cups red lentils and I ended up using 1/4 cu...

YUM YUM! I made this, but used a total of 4c of water, and instead of the soy milk, I used a can of light coconut milk, and garnished with coconut....wow I thought I died and went to heaven. T...

Easy to make, very good taste. I used cow's milk and added veg bullion to the cooking water.

I also tweaked this recipe quite a bit. I sauteed the onion and garlic and some chili pepper with the spices prior to adding the lentils and water. I also used coconut milk instead of the soy....

Delicious and EASY! After the changes I made, I would give it 5 stars for sure! I added quite a bit more ginger and curry powder, used coconut milk instead of soy (and more of it), added cumin a...

i added chicken and that was yummy, you can fiddle with this to your taste with out much danger...freezes great too

3.5 stars. Very easy to make, actually tastes better after a few days when the flavours have had the opportunity to settle. I used coconut milk instead of the soy, and added shredded coconut a...

I tried this recipe and thought it was fantastic! I cooked a double recipe and the whole thing disapeared! I substituted 2/3 of the soy milk to coconut milk as someone had suggested and it reall...

I really liked the flavour of this. Making as per recipe the lentils are not as "soupy" as I would like so I added about a cup of veggie chiken stock to thin out the mixture.