Name: Creamy Lentil and Coconut Soup
Yield: Makes 4 Servings
Ingredients: 1 teaspoon paprika; Freshly ground black pepper; fresh cilantro leaves, for garnish; ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; 2 teaspoons peeled and grated fresh ginger; 2 teaspoons ground cumin; 1 tablespoon garlic-infused olive oil; ½ cup water; 1 can (15 ounces) no-salt-added lentils, rinsed well and drained; 1 can (14 to 15 ounces) no-salt-added diced tomatoes, with juice; 1 can (13.5 ounces; 1⅔ cups) light coconut milk; Sea salt

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Light coconut milk adds rich creaminess to this flavor-packed soup, mellowing the acidity of the tomatoes and blending beautifully with the earthy lentils. The warming spices make this soup ideal for chilly or wet weather.

Ingredients

1 can (15 ounces) no-salt-added lentils, rinsed well and drained
1 can (14 t

Method

Put the lentils, tomatoes, coconut milk, water, oil, cumin, ginger, oregano, paprika, red pepper flakes, cinnamon, and turmeric in a medium soup pot (preferably nonstick) and bring to a simmer over medium-high heat. Decrease the heat to medium and cook, uncovered, stirring occasionally, until slightly thickened and the flavors have married, about 20 minutes. Adjust the heat as necessary to main

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