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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 Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

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INGREDIENTS

  1. cauliflower florets, chopped
  2. carrots, peeled
  3. caraway seeds
  4. yellow onion, peeled
  5. fresh ginger, peeled
  6. garlic cloves, peeled
  7. tomato powder
  8. curry powder
  9. red lentils
  10. coconut milk
  11. scallion, thinly sliced
  12. forager project
  13. olive oil
  14. salt and pepper
Allergens: tree nut (cashew, coconut)
Tools: Large pot, Baking sheet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

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INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Add cauliflower, carrots, and 1 tbsp olive oil to a baking sheet and toss. Sprinkle with caraway seeds and a pinch of salt and pepper. Roast until tender and browned in places, 18 to 23 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Start the soup

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. (4-serving meal: use 2 tbsp olive oil)

3
Simmer the lentils

Add tomato powder and curry powder to the pot and stir to coat the vegetables. Add lentils, 2½ cups water, and a pinch of salt and pepper and bring soup to a boil. Lower heat to a simmer, cover, and cook, stirring occasionally, until lentils are tender, 15 to 18 minutes. (4-serving meal: use 5 cups water) TIP: To “sort” (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones.

4
Add the coconut milk

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

5
Serve

Ladle the coconut lentil soup into bowls and top with caraway roasted vegetables. Sprinkle sliced scallion on top and dollop with yogurt. Bon appétit!

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