Curried Lentil Soup with Coconut Milk
Here’s an easy, nourishing soup of red lentils, made creamy with coconut milk and spiced with plenty of ginger. It’s a warming bowlful to come home to on a cold day! Recipe excerpted with permission from Going Wild in the Kitchen,* by Leslie Cerier, © 2005, Square One Publishers, Inc. Photos by Tracey Eller.
- 1 cup red lentils, rinsed
- 2 cups water
- 1 cinnamon stick
- 1 to 2 tablespoons grated fresh ginger, to taste
- 1 tablespoon seeded and coarsely chopped cayenne pepper
- 2 garlic cloves, finely minced or pressed
- 3-inch piece dulse or 1 tablespoon dulse flakes (optional)
- 1 cup coarsely chopped red or yellow onions (reserve some for garnish if desired)
- 10 cups bite-sized cauliflower florets
- 3 ½ cups coarsely chopped ripe tomatoes (or one 28-ounce can diced tomatoes)
- 14-ounce can coconut milk
- 1 teaspoon sea salt, or to taste
- ½ cup coarsely chopped cilantro or parsley, optional (plus more for garnish if desired)
- Place the lentils, water, cinnamon stick, ginger, cayenne pepper, garlic, and dulse (if using) in a 6-quart stockpot. Bring to a slow boil, then reduce the heat to medium-low. Simmer, covered, for 15 to 20 minutes, or until the lentils melt and become yellow.
- Add the onion, cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until onions and cauliflower are soft.
- Add the salt, stir in the optional cilantro or parsley, and adjust the seasonings if needed.
- Ladle the hot soup into bowls. Garnish with cilantro or parsley and/or some uncooked onion, if desired.
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