Do you want the recipe for my spicy coconut lentil soup? This recipe is one of my favorite soups to help support detoxification in the body. A vegan and gluten-free recipe that is a nutritional powerhouse to nourish your body with so many delicious antioxidant-rich vegetables. The heat from the ginger and cayenne pepper rev up the metabolism. This vegan spicy lentil soup with coconut milk makes a delicious winter lunch.
Lentils provide the body with much-needed fuel, especially if you are starting a new workout regime for the new year. They also help weight loss due to the high fiber content, which helps keep you feeling full longer. The key vitamins and minerals that lentils provide the body with are potassium, folate, iron, and manganese.
SIMPLE AND QUICK COCONUT LENTIL SOUP RECIPE
I hope you try out this recipe today. I know it will soon become one of your favorite soups. For more recipes like this, check out my cookbook, Beauty Nutrition Index Cookbook. This book has 70 healthy recipes to jumpstart your wellness journey.
Fiber | Protein | Iron | Vitamin D | Calcium | Potassium
VEGAN COCONUT LENTIL SOUP
- 1 cup dried yellow lentils
- 3 cloves of chopped garlic
- 1 yellow onion, chopped
- 2 sweet potatoes, peeled and cubed
- 3 carrots, peeled and diced
- 13.5 oz can full-fat coconut milk
- 1 (1-inch) fresh ginger, peeled & grated
- 2 tablespoons coconut oil
- 4 cups low sodium vegetable broth
- 1 teaspoon ground turmeric
- Pinch of black pepper
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
In a large pot, heat the coconut oil over medium heat. Sauté the onion, sweet potatoes, and carrots. Cook for 5 minutes. Add the garlic and ginger. Cook for 2 additional minutes.
Add in the vegetable broth, lentils, cumin, turmeric, cayenne pepper, and a pinch of black pepper. Bring to a boil, then turn down to simmer for 30 minutes.
Stir in the coconut milk. In a blender, blend the warm soup in small batches, or use an immersion blender to puree the soup. Stir in the lime juice. Once blended, adjust the flavor with salt and pepper to taste.
Serve with toasted coconut flakes and a sprinkle of cilantro.
Note: Please note ‘Tips’ above for suitable substitutions, storage advice, and more!
If you make this spicy lentil soup made with coconut milk recipe let me know in the comment section below. I also would love to hear what you think or take a photo and tag me @Eat_Your_Nutrition on Instagram. I love seeing your photos. #EatYourNutrition #LauraVillanueva