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Golden Coconut Lentil Soup

July 24, 2017

Lentils are definitely one of my favorite foods. Quinoa is way up there on the list too, but lentils have just a slight edge simply because of their diversity. This Golden Coconut Lentil Soup is so filling and way too easy to make. Not to mention the fact that it’s vegan and gluten free. And then there’s the gorgeous color.

vegan, gluten free, golden coconut lentil soup

Vegan, gluten free, filling, and so fast to make.

This recipe comes from Budget Bytes, which also means it’s super affordable to throw together. Chances are you have all of the ingredients in your cupboard/fridge already. You can find the original recipe right here. Definitely check out there site if you’re interested in the cost breakdown – they do an amazing job with that!

I went with all of the optional toppings – toasted coconut, rice, and cilantro – because they’re all just too good not to include. The rice goes a long way to make this soup extra filling too. You won’t be snacking again for a while.

As usual, I did double this recipe and froze half for a later. When I pulled the rest out of the freezer, all I had to do was add the fresh toppings and we were good to go.

This recipe comes together in a snap, especially if  you have an immersion blender. Even without one though, I still finished the whole thing really fast, but only blended about half of the soup because I like a little texture.

Lentils are one of the best vegan sources of protein and they also have plenty of fiber, both of which help to keep you nice and full. If you love lentils as much as I do (or even if you don’t), you should definitely check out some of my other fav recipes! This high protein vegan granola is an all time favorite, as are these delicious vegan¬†Moroccan Quinoa Lentils.

Print Recipe
Golden Coconut Lentil Soup
Delicious, filling soup served with rice and toasted coconut.
vegan, gluten free, coconut lentil soup, recipe
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Optional Toppings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
Optional Toppings
vegan, gluten free, coconut lentil soup, recipe
Instructions
  1. Heat olive oil over medium heat in a large pot. Add onion, garlic, and ginger. Saute for 2-3 mintues or until onions are soft and transparent.
  2. While onions are cooking, peel and chop carrots. Add them to the pot and cook for one minute more.
  3. Add lentils and water. Place lid on pot, bring to a boil, then turn to low and simmer for 20 minutes.
  4. Toast coconut flakes while the soup simmers. Add coconut to a dry skillet and stir continuously over medium-low heat for 1-3 minutes. Remove the flakes from the skillet when they are about 50% brown to immediately stop the toasting process.
  5. After 20 minutes, the lentils should be soft. Stir in the coconut milk.
  6. Use an immersion blender or carefully blend the soup in small batches until about half of the soup is pureed, or to preference.
  7. Add salt, pepper, or red pepper flakes to taste.
  8. To serve, ladle about about 1.5 cups soup into a bowl and top with 1/2 cup cooked rice, toasted coconut, and cilantro.
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Nutrition Profile:

  • 1.5 cups soup + 1/2 cup rice: 384 calories, 13 grams protein, 57 grams carbohydrates, 19 grams fat, 14 grams fiber

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