Ethiopian Inspired Creamy Spiced Coconut Lentil Soup

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (430.6 g)
  • Calories 428.4
  • Total Fat - 18.4 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 0 mg
  • Sodium - 1008.7 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 20.9 g
  • Sugars - 9.4 g
  • Protein - 18.8 g
  • Calcium - 128.2 mg
  • Iron - 7 mg
  • Vitamin C - 72.5 mg
  • Thiamin - 0.6 mg

NOTE: Using a different lentil, like green or brown will increase the cooking time.


Step 1

In a large soup pot, combine the lentils and vegetable broth and bring to a boil over high heat, stirring occasionally. Once boiling, reduce to a simmer and allow to cook for about 20 minutes, or until the lentils are tender.

Step 2

Meanwhile, heat the coconut oil over medium-low in a large saute pan. Add in the turmeric, curry, cardamom, cinnamon, crushed red pepper, and nutmeg.

Step 3

Saute for about one minute, then add in the diced onion. Cook for about 5 minutes, or until the onions are limp.

Step 4

Add in the lemongrass, ginger, thyme, and garlic. Continue to saute for another few minutes, then remove from heat.

Step 5

Add the coconut milk as well as the cooked onions to the lentil mixture and stir. Now, stir in the chopped kale, lemon juice, sugar, and salt.

Step 6

Allow to cook for about 5 minutes, over low heat, or until the kale is tender.

Step 7

Serve hot and topped with a liberal amount of chopped cilantro and a sprinkle of coconut flakes!

Tips & Variations


No special items needed.

Related

Linky

Delicious! We liked this a lot, now that I finally got to a store that carried red lentils!! BTW, 3/4 pound of lentils is not the same as 3/4 cup. I use 1 whole cup and that was about half of my 1 pound package. I used the amounts of everything else as stated except for a little less kale.

review by:
(30 Jun 2020)

Daily Inspiration

Fabulous soup and the spices were spot-on with the coconut milk. Loved all of the ingredients and this is a soup I will make again and again. The only change I made was to substitute spinach for the kale. This soup is going into my Best of 2019 file.

(9 Dec 2019)

Luvcookn

This is the kind of soup I love! All the flavours go perfectly together. The only changes I made were increasing the curry powder (madras) and using swiss chard leaves for the kale. The cilantro brings it all together. Yummo! Another keeper Nat! Made for Billboard Recipe Tag.

review by:
(3 Dec 2019)