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Red Lentil Soup

A bowl of homemade red lentil soup with chicken and peas topped with cilantro and greek yogurt
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1½ teaspoons garam masala
  • 2 teaspoons ground ginger
  • 2 teaspoons turmeric
  • 1 teaspoon cinnamon
  • 2 teaspoon cumin
  • 1 quart chicken or vegetable stock
  • 1 (14-ounce) can crushed tomatoes
  • 1 (13.5-ounce) can full-fat coconut milk, shaken
  • 2 cups cauliflower florets
  • 1 cup red lentils, rinsed
  • 1 cup frozen peas
  • 2 cups baby spinach
  • ½ teaspoon kosher salt
  • 2 cups shredded chicken (optional)
  • Plain Greek yogurt, for serving
  • Cilantro leaves, for serving

Method

  1. Heat the coconut oil in a large pot over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring until fragrant, 1 minute more. Stir in the garam masala, ground ginger, turmeric, cinnamon, cumin, stock, crushed tomatoes, and coconut milk.

  2. Add the cauliflower and red lentils. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low and simmer, stirring occasionally until the lentils and cauliflower are tender, about 15 minutes.

  3. Stir in the peas, spinach, salt, and chicken if using, and cook until the spinach is wilted and peas are warmed through, 3 to 5 minutes.

  4. Ladle the soup into bowls and top with a dollop of yogurt and cilantro to serve.


Note: Sometimes we find that soups are even better the next day (or day after!). Store any leftovers refrigerated in an airtight container for up to 4 days.