Spicy Lentil-Coconut Curry-Soup

May 24, 2023May 24, 20230 12
Spicy and flavorful lentil-coconut curry-soup recipe
in Soup

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup lentils
2 cups water
2/3 cup water ( for soup version only )
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafoetida powder ( hing )
1/3 teaspoon cumin seed
1/3 teaspoon mustard seeds
1/3 teaspoon sesame seeds
1/4 teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove , minced
1 cup fennel bulbs , chopped fine or 1 small white onion , chopped
3 medium tomatoes , chopped
1 small jalapeno pepper , cored , seeded and minced fine
2 tablespoons fresh cilantro , chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut , shredded
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon garam masala

Nutrision Information

Servings Per Recipe
4
Calories
376
Sugar
8g
Fat
17g
Spicy Lentil-Coconut Curry-Soup is a flavorful and hearty soup that originates from Indian cuisine. This soup combines the health benefits and flavors of coconut milk, lentils, and spices such as cumin, coriander, and garam masala to create a warm and satisfying meal. This soup is usually served with rice, bread, or on its own. It is a popular winter soup in India, and an excellent choice for those who love spicy food. The combination of lentils, coconut, and spices will leave you feeling full and satisfied.

Instructions

1.Rinse and boil the lentils in 2 cups of water along with turmeric and salt for 15 minutes. Drain and set aside.
2.In a large pot, heat olive oil and add asafoetida powder, cumin seeds, mustard seeds, sesame seeds, cinnamon, and dried hot peppers.
3.Wait for the seeds to splutter, then add minced garlic, chopped fennel or onion, tomatoes, and minced jalapeno pepper.
4.Cook for 10 minutes or until the tomatoes are soft, stirring occasionally.
5.Mix in chopped cilantro, brown sugar or maple syrup, shredded unsweetened coconut, cumin powder, coriander, cayenne, and garam masala.
6.Add the lentils and 2/3 cup of water and simmer for 15 more minutes.

PROS

This lentil-coconut curry-soup is vegan, gluten-free, and packed with plant-based proteins and fibers.

The spices used in this recipe have anti-inflammatory and metabolism-boosting properties.

It is a perfect dish for cold winter days and can be served as a main course or a side.

CONS

This soup does contain some spices that can be too hot for those who are sensitive to spiciness.

It also has a few calories due to the coconut and sugar used in the recipe.

HEALTH & BENEFITS

This lentil-coconut curry-soup is a great source of plant-based proteins and fibers that help keep us full and satisfied for longer.
It is loaded with spices that have anti-inflammatory, antioxidant, and metabolism-boosting properties as well as vitamins and minerals.
The lentils have been linked to reducing the risk of heart disease, diabetes, and other chronic illnesses.

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