I have a feeling it won’t be cozy soup weather much longer in California. With this in mind, I took full advantage of some canned food I had in my cabinet and made a coconut lentil soup recently while my grandma, mom, and little brother were at my house. I love having family over and cooking for them!
This soup actually turned out better than I thought it would! The coconut milk made it creamy dreamy but, with the added (homemade) veggie broth, it wasn’t too heavy. I ended up using 2 cans of lentils for more volume and less liquid, which worked perfectly.
As always, my inspo for this came from Oh She Glows.
Note: I omitted onions because my grandma’s not a fan. If you’re in the mood, I suggest adding them. Although, since I also used jarred garlic, I have to say it was pretty sweet not having to chop anything for this recipe.
Coconut lentil soup
Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 6 – 8 *freezes well*
- 1 can full fat coconut milk
- 1 can diced tomatoes
- 2 cans lentils
- 4 cups vegetable broth
- 1 bag spinach
- 2 tbs minced garlic
- 1 tbs tumeric
- 1 teaspoon cumin
- 1/2 teaspoon nutmeg
- Add garlic into a pot and heat up for 1 minute (I didn’t put any extra oil in so this step was fast; plus I was using jarred garlic — if you use fresh, wait until the garlic turns translucent in some OO)
- Add canned tomatoes, lentils, and coconut milk + veg broth
- Stir in spices
- Bring to a boil and then reduce heat to a simmer for 25 minutes, uncovered
- Take off heat and add spinach, stirring until wilted
- Serve and enjoy (this would probably also be delicious over a scoop of brown rice)