Golden Coconut Lentil Soup with Fragrant Rice
Veggie, Gluten-Free, Dairy-Free · Soup
30 min
Cook time
4
Servings
190
Calories
8
Steps
- Preparation: Begin by rinsing 1 cup of basmati rice until water runs clear to remove excess starch. Set aside to drain.
- Cook Rice: In a small pot, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Once cooked, remove from heat and keep covered to steam for 10 minutes.
- Prep Ingredients: While the rice is cooking, finely chop 1 onion, mince 2 cloves of garlic, and grate 1 inch of ginger. Dice 2 medium carrots and 1 bell pepper. Slice 200 grams of button mushrooms.
- Cook Vegetables: In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add the onion, garlic, ginger, and a pinch of salt, cooking until onion is translucent. Add the diced carrots, bell pepper, and sliced mushrooms, cooking for another 5 minutes until softened.
- Spice It Up: Stir in 2 teaspoons of curry powder and 1 teaspoon of turmeric, cooking for a minute until fragrant.
- Add Lentils and Cook: Pour in 4 cups of vegetable broth and 1 cup of red lentils. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, or until the lentils are tender.
- Finish with Coconut: Add 1 can of coconut milk and a handful of chopped cilantro. Stir well and return to a gentle simmer just to heat through.
- Serve: Spoon the fragrant rice into bowls and ladle the golden lentil soup over the top. Garnish with additional cilantro if desired.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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