Skip to main content
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
40 min
CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 8 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. 2 tbsp tomato powder
  10. 1 tsp curry powder
  11. 5.5 oz coconut milk
  12. 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  13. 2 tbsp (4 tbsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Large pot, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
690
FAT
18g
CARBOHYDRATES
104g
PROTEIN
33g

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, sliced carrot, and 1 tbsp olive oil to a baking sheet and toss. 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. Peel and mince the ginger and garlic. Rinse and sort the lentils. Thinly slice the scallion. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

3
Start the soup

Heat 1 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.

4
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.

5
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 necessary.

6
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!

SIMILAR RECIPES