Lemon Coconut Lentil Soup
The best recipe for Lemon Coconut Lentil Soup
Servings 6
Calories 311kcal
Cost $
Ingredients
- 2 tablespoons coconut oil
- ½ yellow onion minced
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots chopped
- 1½ teaspoons smoked paprika
- 1½ teaspoons cumin
- ½ teaspoon coriander
- 4 cups vegetable broth
- 4 cups water
- 2 cups red lentils
- ¼ cup tomato paste
- 1-2 tablespoons fresh lemon juice
- ⅓ cup full-fat coconut milk
- sea salt and pepper to taste
- pinch crushed red pepper flakes
- Fresh cilantro for garnish optional, but highly recommended
Instructions
- Melt coconut oil in a large soup pot over medium heat, add onion and sauté until translucent.
- Add garlic and sauté until fragrant. Stir in celery, carrots, smoked paprika, cumin and coriander and sauté an additional 5 minutes.
- Add broth, water, lentils and tomato paste. Bring to a boil, reduce heat, cover and simmer until lentils are tender, around 30-45 minutes.
- Stir in lemon juice, coconut milk and season with sea salt and pepper to taste.
- Top with crushed red pepper flakes, lemon wedge and fresh cilantro prior to serving.
- Enjoy :)
Nutrition
Calories: 311kcal | Carbohydrates: 45g | Protein: 17g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 743mg | Potassium: 825mg | Fiber: 20g | Sugar: 5g | Vitamin A: 4180IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 6mg