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Creamy Lentil and Coconut Soup
- Makes
4
Servings - Difficulty
Easy
By Jo Stepaniak
Published 2016
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 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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