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In the world of comfort food, few dishes can warm the soul quite like a hearty bowl of soup. The Cozy Spiced Coconut Lentil Soup stands out as a delightful fusion of flavors and textures that not only nourishes the body but also envelops you in a sense of coziness. Whether you’re coming in from a chilly day or simply seeking a quick yet satisfying meal, this vegan-friendly recipe checks all the boxes. Featuring red lentils, aromatic spices, and creamy coconut milk, this soup is perfect for chilly evenings or a bustling weeknight dinner. With its fragrant spices and nourishing ingredients, this soup is sure to become a cherished addition to your recipe repertoire.

Spiced Coconut Lentil Soup for Chilly Evenings

Warm up with a bowl of Cozy Spiced Coconut Lentil Soup, the perfect comfort food for chilly nights. This vegan-friendly recipe combines quick-cooking red lentils, creamy coconut milk, and aromatic spices like curry and turmeric for a deliciously hearty meal. Packed with protein and fiber, it's not only satisfying but also loaded with essential nutrients. Easy to make and customizable, this soup is ideal for busy weeknights or cozy gatherings. Embrace the comfort of homemade goodness!
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Ingredients
  

1 cup red lentils, rinsed

1 can (14 oz) coconut milk

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1 medium carrot, diced

1 cup diced tomatoes (fresh or canned)

1 cup spinach or kale, chopped

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, for garnish

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

    Add Spices: Sprinkle in the curry powder, cumin, turmeric, smoked paprika, and cayenne pepper (if using). Stir well for about 1 minute to toast the spices.

      Combine Ingredients: Add the rinsed red lentils, diced carrots, diced tomatoes, vegetable broth, and coconut milk to the pot. Stir to combine everything nicely.

        Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender and the soup has thickened, stirring occasionally.

          Add Greens: Once the lentils are cooked, stir in the chopped spinach or kale, and let it cook for an additional 5 minutes until the greens are wilted and tender.

            Season to Taste: Remove the pot from the heat and stir in the lime juice. Taste and season with salt and pepper as needed.

              Serve: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy it warm with crusty bread for dipping!

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4