Vegan Coconut Lentil Soup

Name: Vegan Coconut Lentil Soup
Cuisine: singapore
Ingredients: 1 cup Red lentils; 1 cup Coconut milk; 4 cups Vegetable stock; 1 medium Carrot, diced; 1 stalk Celery stalk, diced; 1/2 cup Onion, finely chopped; 2 Garlic cloves, minced; 1 tsp Ground cumin; 1/2 tsp Turmeric powder; 1/4 tsp Red chili flakes

A recipe from singapore.

🇸🇬 singaporeVeganGluten FreeDairy Free

Nutrition (per serving)

310Calories

18 gProtein

38 gCarbs

9 gFat

4 gSugar

950 mgSalt

Ingredients

1 cup Red lentils
1 cup Coconut milk
4 cups Vegetable stock
1 medium Carrot, diced
1 stalk Celery stalk, diced
1/2 cup Onion, finely chopped
2 Garlic cloves, minced
1 tsp Ground cumin
1/2 tsp Turmeric powder
1/4 tsp Red chili flakes

Method

Heat a large pot over medium heat, add a splash of oil and sauté the finely chopped onion until translucent, about 3–4 minutes, stirring occasionally.
Add the minced garlic, ground cumin, turmeric powder, and red chili flakes, cook for 1 minute until fragrant, ensuring the spices do not burn.
Stir in the diced carrot and celery, cook for 2–3 minutes, allowing the vegetables to soften slightly.
Pour in the red lentils and vegetable stock, bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Add the coconut milk, stir well, and continue simmering for an additional 5 minutes, or until the lentils are tender and the soup has thickened to a creamy consistency.
Taste the soup, adjust seasoning with salt and pepper if needed, then ladle into bowls and serve hot, optionally garnished with fresh cilantro or a squeeze of lime juice.