Plant-based soups are hearty and nutrient-dense, and this one is no exception. This red lentil soup with an Asian twist features a zesty combo of flavors, including ginger, lemon, and coconut. It’s even a little spicy! Though, you can adjust the amount of cayenne in your version to suit your taste.
We like to start off by toasting our main spices, cumin and ground coriander. We then add some olive oil and onions, the smell now filling up our kitchen, making us all hungry! Next up are black pepper, cayenne, and water. Then, we toss in the coconut milk, a vegetable bouillon cube, minced ginger, and salt. The red lentils go in last.
We then cover our soup for 25-30 minutes, and let all the flavors slowly combine to perfection. When we uncover our soup and serve, we like to add some lemon juice and cilantro to brighten up the flavor. This one is a family favorite and we can’t wait to see what you think of it! Get the recipe here:
- Medium pot with lid
- Heat a medium pot over your stovetop.
- Lightly toast your cumin and coriander for about 2 minutes, constantly stirring. Then, add your olive oil and onions, sautéing until they become slightly translucent.
- Add your black pepper, cayenne, and water. Then, toss in the coconut milk and minced ginger. Finally, add your red lentils.
- Cover the pot and cook on medium-low heat for about 25-30 minutes. Then, uncover, add your lemon juice, and serve.
- Garnish with the fresh cilantro. Enjoy!