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Coconut Lentil Soup with Caraway Roasted Vegetables
2 or 4 Serving Dinner

Coconut Lentil Soup

with Caraway Roasted Vegetables

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
840
FAT
30g
CARBOHYDRATES
112g
PROTEIN
35g

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INGREDIENTS

  1. 6 oz cauliflower florets
  2. 2 carrots
  3. 2 tsp caraway seeds
  4. 1 onion
  5. 1 oz fresh ginger
  6. 2 garlic cloves
  7. 1 cup red lentils
  8. 1 scallion
  9. 11 oz coconut milk
  10. 2 tbsp tomato powder
  11. 1 tsp curry powder
  12. 2 tbsp (4 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Large pot, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
840
FAT
30g
CARBOHYDRATES
112g
PROTEIN
35g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Chop cauliflower florets into bite-size pieces. Peel carrots and slice into rounds. Add chopped cauliflower and sliced carrot to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil. Sprinkle with caraway seeds and a pinch of salt and pepper, and roast until tender and browned in places, 18 to 23 minutes.

2
Prepare the aromatics

Peel and dice the onion(s). Peel and mince the ginger and garlic. Rinse and sort the red lentils. Thinly slice the scallion(s).

3
Start the soup

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add minced ginger and minced garlic and cook until fragrant, about 1 minute. Open the coconut milk and reserve just 1 tbsp (2 tbsp) coconut cream for garnish.

4
Simmer the lentils

Measure 2 tbsp (4 tbsp) tomato powder and add to the pot along with the curry powder. Stir to coat the vegetables. Add red lentils, 2½ cups (5 cups) water, and a pinch of salt and pepper, and bring soup to a boil. Lower heat to a simmer and cook, stirring occasionally, until lentils are tender, 15 to 18 minutes.

5
Add the coconut milk

Once the lentils are tender, add remaining coconut milk and stir. Bring soup to a simmer. Taste, and add salt and pepper as necessary.

6
Serve

Ladle the coconut lentil soup into large bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with the reserved coconut cream. Enjoy!

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