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Spiced Lentil Soup with Coconut Milk and Ginger
A creamy and flavorful lentil soup with coconut milk, ginger, and a blend of aromatic spices. A comforting and healthy meal inspired by Indian flavors.
Prep Time
15 minutes
Total Time
45 minutes
Calories
465 kcal
Difficulty
Easy
Equipment
1 item
Cost
£0.84/serving
Ingredients
Servings
4
1cupRed lentils(rinsed)
£0.30
1canCoconut milk(full-fat for best flavor, or light for lower fat)
£1.20
4cupsVegetable broth(or water)
£0.60
1mediumOnion(chopped)
£0.30
2clovesGarlic(minced)
£0.10
1tablespoonGinger(grated)
£0.15
1teaspoonTurmeric powder
£0.05
1teaspoonCumin powder
£0.05
0.5teaspoonCoriander powder
£0.03
0.3teaspoonChili powder(or to taste, optional)
£0.02
0.5teaspoonGaram masala
£0.05
0.5teaspoonSalt(or to taste)
£0.01
0.3teaspoonBlack pepper(or to taste)
£0.02
1tablespoonLime juice(freshly squeezed)
£0.10
2tablespoonsOlive oil
£0.10
2tablespoonsFresh cilantro(chopped, for garnish)
£0.30
Total Cost
£3.38
£0.84 per serving
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2.Add the garlic and ginger and cook for 1 minute more, until fragrant.
- 3.Stir in the turmeric, cumin, coriander, and chili powder (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, garam masala, salt, and pepper. Heat through, but do not boil.
- 6.Stir in the lime juice.
- 7.Serve hot, garnished with fresh cilantro.
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My Notes
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Nutrition Information
Nutrition per serving (420g)
465 kcal / 1945 kJ
Carbs
42g
16% of RDA
Fat
26g
37% of RDA
Protein
20g
40% of RDA
Detailed Breakdown
Fibre
17 g
57% of RDA
Sugar
8 g
9% of RDA
Sodium
725 mg
32% of RDA
Saturated Fat
17 g
85% of RDA
Chef's Tips
For a smoother soup, use an immersion blender to partially blend the soup before adding the coconut milk. Be careful not to over-blend.
Add other vegetables like carrots, spinach, or sweet potatoes for extra nutrients and flavor.
Adjust the amount of chili powder to your preference.
Top with a dollop of plain yogurt (dairy or non-dairy) or a swirl of coconut cream for extra richness.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Cooking Equipment
Large pot or Dutch oven
Wine Pairings
No wine pairing suggestions available for this recipe.
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