The Pioneer Woman Tasty Kitchen
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Coconut Red Lentil Soup

5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

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Level: Easy

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Description

Cozy up to a hearty bowl of curried Coconut Red Lentil Soup.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Curry Powder (or Up To 2 Tablespoons If You're A Big Curry Fan)
  • ½ teaspoons Cinnamon
  • 1 whole Onion, Chopped
  • 2 whole Carrots, Peeled And Diced
  • 2 teaspoons Fresh Ginger, Grated
  • 2 cloves Garlic, Chopped
  • 2 teaspoons Salt
  • 1 teaspoon Sugar
  • ⅓ cups Tomato Paste
  • 7 cups Water
  • 15 ounces, fluid Coconut Milk
  • 2 cups Dry Red Lentils
  • 1 can (15 Oz Can) Garbanzo Beans/chickpeas, Drained
  • 1 Tablespoon Lime Juice, Freshly Squeezed
  • ¼ cups Cilantro, Chopped
  • Lime Wedges, Optional Garnish

Preparation

To a large pot or Dutch oven over medium heat, add the oil. Once the oil is hot add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant. This should take about 2 minutes.

Add the onion and cook 2-3 minutes, followed by the carrots, ginger, garlic, salt, sugar and tomato paste. Cook, stirring, for 2 minutes more.

Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.

At the very end, stir in the lime juice. Taste for seasoning and add more salt, pepper or spices as needed. Serve with fresh cilantro and lime wedges.

Adapted from 101 Cookbooks via Scaling Back.

2 Comments

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Jessica on 12.18.2019

I LOVE this recipe. It is one of my go-to dinner recipes. You can double and freeze half. I always add a couple of tablespoons of peanut butter, some extra spices and chicken bullion, sweet potatoes, butternut squash, and some chorizo (clearly I am not a vegetarian!) The lime is definitely not optional, it adds so much flavor. <3 Thank you for the amazing recipe!

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pattywalkerred on 10.4.2012

This looks great and I have everything in my pantry. I hope I get a chance to whip up a batch in the next couple days. Thanks!

10 Reviews

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Jessica on 12.18.2019

I LOVE this recipe. It is one of my go-to dinner recipes. You can double and freeze half. I always add a couple of tablespoons of peanut butter, some extra spices and chicken bullion, sweet potatoes, butternut squash, and some chorizo (clearly I am not a vegetarian!) The lime is definitely not optional, it adds so much flavor. <3 Thank you for the amazing recipe!

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rachelinmpls on 2.22.2019

This was easy to make and so tasty! Will definitely make it again.

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anjaconda on 12.24.2018

This soup is super good. I have made it many times and everyone always loved it.

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snr1919 on 1.6.2016

I was looking for some soup that was relatively inexpensive, flavorful, and healthy. This totally fit the bill! The Mr. And I each ate a huge bowl with a crusty sourdough baguette. I put some in the fridge and froze a bunch for later. As another commenter said – the lime really does take the flavor over the top!
I have eaten the soup for lunch three days in a row now and I swear it’s better each time. It is a very hardy soup and the recipe makes a huge batch! This one’s going in the regular rotation.

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Camille on 11.20.2015

This big pot of soup is so tasty! I’ve made it several times. It feeds two of us for a few days and then we freeze the rest for later. It freezes beautifully! Do not skip the lime – it adds so much!

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