Spiced Lentil and Vegetable Soup with Coconut Milk

A hearty and flavorful lentil and vegetable soup infused with warming Indian spices and creamy coconut milk. This soup is perfect for a comforting and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.23/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

Indian•Thai

Mood:

Comfort Food

Ingredients

Servings

1cupRed Lentils(rinsed)

£0.30

6cupsVegetable Broth(low sodium)

£0.50

1canCoconut Milk(full-fat or light)

£1.50

1mediumOnion(diced)

£0.30

2mediumCarrots(diced)

£0.20

2stalksCelery(diced)

£0.30

2clovesGarlic(minced)

£0.10

1inchGinger(grated)

£0.25

1teaspoonTurmeric Powder

£0.05

1teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

0.5teaspoonGaram Masala

£0.03

0.3teaspoonCayenne Pepper(or to taste (optional))

£0.02

5ozSpinach(fresh or frozen, chopped)

£0.75

1tablespoonLime Juice

£0.10

to tasteSalt

to tastePepper

£0.02

2tablespoonsOlive Oil

£0.15

2tablespoonsFresh Cilantro(chopped, for garnish)

£0.25

Total Cost

£4.92

£1.23 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2.
Add the garlic and ginger and cook for another minute until fragrant.
3.
Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
4.
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
5.
Stir in the coconut milk and spinach. Cook until the spinach is wilted, about 2-3 minutes.
6.
Stir in the lime juice and season with salt and pepper to taste.
7.
Serve hot, garnished with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (500g)

525 kcal / 2197 kJ

Carbs

49g

19% of RDA

Fat

29g

41% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

11 g

12% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

For a creamier soup, use an immersion blender to partially blend the soup before adding the coconut milk.

Adjust the amount of cayenne pepper to your liking.

Feel free to add other vegetables such as potatoes, sweet potatoes, or cauliflower.

Soup will thicken upon standing. Add more broth or water to thin it out when reheating.

For added flavor, toast the spices in a dry pan before adding them to the oil.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a creamier soup, use an immersion blender to partially blend the soup before adding the coconut milk.

Adjust the amount of cayenne pepper to your liking.

Feel free to add other vegetables such as potatoes, sweet potatoes, or cauliflower.

Soup will thicken upon standing. Add more broth or water to thin it out when reheating.

For added flavor, toast the spices in a dry pan before adding them to the oil.

Spiced Lentil and Vegetable Soup with Coconut Milk

Ingredients

Instructions