Imagine a soul-warming bowl of creamy, aromatic soup that transports you straight to the vibrant streets of India with just one spoonful. This DBC Coconut Lentil Soup is not just a recipe; it's a culinary journey that promises to tantalize your taste buds and warm your heart. Packed with protein-rich lentils, luxurious coconut milk, and a symphony of exotic spices, this soup is about to become your new obsession – a perfect blend of comfort, nutrition, and irresistible flavor that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red or brown lentils
- 2 cups water
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- Salt and pepper, to taste
Instructions
- Begin by gathering all the ingredients: 1 cup of red or brown lentils, 2 cups of water, 1 can of coconut milk, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of curry powder, and salt and pepper to taste.
- Rinse the lentils under cold running water until the water runs clear. This helps remove any impurities and excess starch.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, until the garlic is fragrant but not browned.
- Stir in the ground cumin and curry powder, cooking for another minute to allow the spices to release their flavors.
- Next, add the rinsed lentils to the pot and stir well to combine with the onion and spices.
- Pour in the 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
- Let the lentils simmer for about 20-25 minutes, or until they are tender and have absorbed most of the water. Stir occasionally to prevent sticking.
- Once the lentils are cooked, add the can of coconut milk to the pot and stir well to combine. Allow the soup to heat through for another 5-10 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasoning as desired, adding more spices if you prefer a stronger flavor.
- Serve the coconut lentil soup hot, garnished with fresh herbs like cilantro if desired, alongside rice or bread for a complete meal.
Tips
- Lentil Selection Matters: Choose fresh red or brown lentils and always rinse them thoroughly to remove excess starch and ensure a smoother texture.
- Spice Strategy: Toast your cumin and curry powder briefly in the pot before adding other ingredients to unlock their full aromatic potential.
- Coconut Milk Magic: Use full-fat coconut milk for a richer, creamier consistency that will elevate the soup's luxurious feel.
- Simmer Slowly: Patience is key! Allow the lentils to cook gently to achieve the perfect tender texture without becoming mushy.
- Customize Your Soup: Feel free to add extra vegetables like spinach or carrots, or top with fresh cilantro, a squeeze of lime, or a dollop of yogurt for added complexity.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or busy weeknights.
Nutrition Facts
Calories: 187kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
