Coconut Lentil Soup
This soup is our new fav! It’s super creamy but has no dairy, is light but is filling, and is mildly sweet but loaded with savory veggies.
With the coconut milk, turmeric, and ginger, it has an Indian curry flare to it that we seriously love. Indian food is almost impossible for me to eat anymore because it’s usually loaded with forbidden paprika, cayenne, and red pepper flakes. All of which make great tasting curries, but make my skin flare up in a rash like nobody’s business. So, having an amazing curry taste without the nightshades was a super big win for me on this one! Sprinkle some red pepper flakes on top for those who are not nightshade-phobic… my husband says it really pulls the dish together.
The original recipe, found here, calls for the soup to be half blended right before serving. We tried it this way the first time and really liked the soup, however, the second time around, we left everything in it’s chopped form, added broccoli, and loved it even more! We found that when we didn’t blend the soup together that we got a mouthful of complimenting flavors with every bite.
Try it out both ways. They’re delicious and have wonderful textures!
Coconut Lentil Soup
Coconut Lentil Soup is a fresh and savory dish with an Indian turmeric curry flare. It's light and satisfying, creamy, and loaded with vegetables.
Gluten, dairy, nightshade, and nut free, and Vegan.
Sauté broccoli in large pan over medium heat, frequently stirring, until softened but still firm (about 20 minutes).
Meanwhile, add olive oil, onion, garlic, and ginger to a large pot. Sauté over medium heat, 2-3 minutes, until onion starts to soften.
Add turmeric and carrots to pot. Sauté for about one minute.
Add lentils and water, bring to a boil over high heat, cover, and simmer over low heat for about 15 minutes.
Combine rice, water, and olive oil in medium sauce pan. Bring to a boil, then reduce heat and simmer, half covered, for about 15 minutes until rice is fluffy and no more water remains.
While broccoli, soup, and rice are cooking, toast coconut flakes on a skillet over medium heat, stirring continuously, until about half the coconut is golden. Remove from heat.
Stir broccoli and coconut milk into soup and let simmer for another five minutes.
Generously season soup with sea salt.
Ladle soup into bowls, top with a dollop of rice, sprinkle with coconut flakes, cilantro, and pepper flakes. Omit pepper flakes for a nightshade free version. Enjoy!
Soup can be stored in refrigerator in an air tight container for up to one week. If desired, rice can be cooked beforehand.