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This coconut-red lentil soup is pure comfort in a bowl and brings a splash of global flair. Creamy coconut milk, punchy Garam Masala, and loads of fresh cilantro crank up the flavor. Toasty baguette on the side makes it next-level good.
Nutritious and filling
Packed with protein, fiber, and nourishing fats, this soup keeps you full and happy. It’s a laid-back, super speedy way to jazz up your vegetarian meals.
What you’ll need
- Flavor Boost: Garam Masala, coriander, chili, lemon, salt, pepper.
- Base: Ginger, 2 onions, 200 g red lentils.
- Liquids: Stock, a splash of oil, 200 ml coconut milk, 800 g tomatoes.
Getting it on the stove
- Finish Up
- Mix in cilantro and lemon, taste, and dish it out.
- Simmer
- Pour in your liquids, then let everything bubble gently for 20 minutes.
- Sauté
- Toss everything with the spices and cook until fragrant.
- Begin
- Chop onion and ginger, rinse those lentils.
Pro tips
Blending makes it extra smooth. Toasting your spices unlocks deeper flavors. Adjust the heat to match your mood and serve the bread a little crisp.
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Best ways to serve
Dish it up as a main or a starter with naan, baguette, or rice. Adding toasted cashews or a swirl of yogurt makes it fancy.
Storing leftovers
Keeps 3 days in the fridge or up to 3 months in the freezer. Stir when reheating so it stays silky.
Absolutely delicious
Super quick, packed with big flavors, healthy, and so easy to tweak. This one’s sure to become your new favorite.
Red lentils do it all
Quick-cooking, mild, and loaded with protein, iron, and fiber. They’re the perfect base for building tasty soups.
Spice it up your way
Swap Garam Masala for Curry or Ras el Hanout. Extra chili or Sriracha turns up the heat, while a pinch of cinnamon adds more depth.
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Kid-friendly tip
Dial down the spices, then pile on croutons or chickpeas. A squeeze of lemon keeps it bright and kid-approved.
Eco-smart cooking
Lentils are gentle on the planet, shelf-stable, and help you avoid waste. Leftovers are just begging for a makeover.
Around the globe in one pot
From Indian to Thai or even Mediterranean style. Change up the spices and herbs to let this soup travel the world.
Easy meal prep
Perfect for making ahead and freezing in batches. Grab a healthy meal whenever you want—easy!
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Make it party-ready
Top with nuts, fresh herbs, and some yogurt for flair. In pretty bowls, it’ll impress everyone at the table.
Frequently Asked Questions
- → Can I go with dried cilantro instead?
Fresh cilantro nails the flavor, but dried will work too. Just use about 1 or 2 teaspoons of the dried stuff.
- → Anything I can use instead of garam masala?
You can sub in curry powder. Even a mix of turmeric, cumin, and coriander will do the trick.
- → What about the soup’s texture?
Puree to your favorite thickness. Want it smooth? Blend the whole thing. Like some bits left? Only blend part of it.
- → Can I make this soup ahead?
Tastes even better after a day in the fridge. Keeps good for two or three days.
- → Is it super spicy?
You’re in charge of the heat. Add less chili if you want it mild, so even kids can enjoy it.