Easy Coconut Red Lentil Soup Recipe (Creamy Vegan)
This Creamy Coconut Red Lentil Soup is full of savory flavors from fresh carrots, onion, and garlic when pressure cooked with red lentils and coconut milk in a simple homemade way! Team it with rice or chapati for a hearty lunch or dinner.
Equipment
- 1 Chopping board
- 1 Pressure Cooker saucepan or instant post can be used too
Ingredients
- 1.5 cups Raw red lentils
- 1 small Tomato chopped
- 1 medium Carrot chopped
- 1 medium onion chopped
- 2 cloves Garlic
- 1 teaspoon olive oil
- 3.5 cups Water can change as per the consistency required
- 1 teaspoon Haldi(Turmeric powder)
- 1 teaspoon Jeera (cumin seeds)
- 1 teaspoon red chili powder
- 1 tablespoon coconut milk
- 1 teaspoon Black Pepper as per taste
- salt as per taste
Instructions
- Wash the red lentil several times till the water at the top is clean. Let it be soaked for 10 minutes while you prep veggies. Chop the carrots, onion, garlic, and tomato in small chunks or as desired.
- Heat olive oil in a pressure cooker over medium heat. Add chopped onion, and garlic and cook until golden brown about 2 minutes.Stir in diced tomatoes and cook for another 2 minutes. Add carrots and cook on slow flame throughout to avoid burning. Add spices and salt and cook for a min. Add coconut milk and cook for another min,
- Add red lentils and water. You shall add as much water to soak lentils about 1.5 inches deep. For a cup of raw lentils, slightly more than 2 cups water may be used. Stir well to combine. Pressure cook on full flame (high pressure) for 2 whistles and then cook on slow flame for 3-4 min. Let it cool off. Add lemon juice and mix well.Add water if you think the lentils have soaked up most of the water to get the desired consistency.
- Serve hot, garnished with fresh cilantro, parsley or coconut flakes Enjoy your comforting coconut red lentil soup!
Notes
Expert Tips:
- The ratio of raw red lentil to water is usually 1:2 when cooking in a pressure cooker. I have added slightly more than 2 cups of water for 1 cup of lentil. If you like thin soup, you may add more water after cooking.
- Make sure that the veggies are sauteed frequently and cooked on slow flame throughout.
- If you are using yellow lentils, the recipe remains the same.
- The water used for soaking the lentils should be discarded and fresh water is to be added for pressure cooking.
- Rinsing Lentils is an important step.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 140 |
| % Daily Value* | |
| Total Fat 5.9g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 47mg | 2% |
| Total Carbohydrate 19.5g | 7% |
| Dietary Fiber 4.3g | 15% |
| Total Sugars 2.7g | |
| Protein 6.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 177mg | 14% |
| Iron 12mg | 69% |
| Potassium 523mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |