Spicy Lentil Soup with Coconut Milk
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 1 large onion, diced
  • 3 large celery stalks, diced
  • 2 TBS olive oil
  • 2 large carrots, sliced
  • 5 garlic cloves, minced
  • 1 TBS ginger, minced
  • 2 tsp cumin
  • 1 tsp each: red pepper flake, coriander, and chili powder
  • 1 cup dry brown lentils, rinsed
  • 28 oz can diced tomatoes
  • 5 cups vegetable broth
  • 4 oz spinach (fresh or frozen)
  • Salt to taste (I used ½ tsp)
  • Sriracha to taste (I used 2 TBS)
  • ⅔ cup coconut milk
  • Diced fresh jalapenos, for garnish (optional)
Instructions
  1. Combine the onion, celery and olive oil in a pot over medium heat. Saute until the onion is soft, about 5 minutes. Add the carrot and saute another 3-5 minutes more.
  2. Mix in the garlic, ginger, cumin, red pepper flake, coriander, and chili powder and saute for 1 minute.
  3. Mix in the tomatoes to deglaze the pan, followed by the lentils and broth. Bring to a boil and let simmer for 20 minutes.
  4. Mix in the spinach and stir until wilted or thawed. Taste test and add salt and sriracha as necessary.
  5. Divide the soup among bowls and top with coconut milk and diced fresh jalapenos (if using).
Recipe by Alison's Allspice at https://www.alisonsallspice.com/spicy-lentil-soup-with-coconut-milk/