Description
Warm your soul with this creamy, fragrant Coconut Lemongrass Lentil Soup, combining hearty lentils with tropical coconut and zesty lemongrass for a delightful culinary experience.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, chopped
- 1 tbsp fresh ginger, minced
- 4 cups low-sodium vegetable broth
- ¼ cup fresh cilantro, chopped
Instructions
- Prepare Your Ingredients: Rinse lentils under cold water until clear. Chop lemongrass and mince ginger.
- Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Sauté lemongrass and ginger until fragrant, about 2 minutes.
- Add Lentils and Broth: Stir in lentils and pour in vegetable broth. Bring to a gentle boil, then reduce heat to simmer. Cook uncovered for 20-25 minutes until lentils are tender but not mushy.
- Stir in Coconut Milk: Add coconut milk and let simmer for another 5 minutes to meld flavors.
- Season It Up: Taste the soup and adjust seasoning with salt, pepper, or lime juice if desired.
- Serve & Garnish: Ladle soup into bowls and garnish with fresh cilantro. Serve hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 275
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding vegetables like spinach or bell peppers. For added flavor, try incorporating spices like turmeric or cumin. Store leftovers in an airtight container for up to four days; reheat gently on the stove.