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Spicy Coconut Lentil Soup

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Spicy Coconut Lentil Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, one pan, vegan, vegetarian
Calorie: 200-300, Under 250
Servings: 4
Calories: 206kcal

Ingredients

  • 1/2 cup Brown Basmati Rice (uncooked)
  • 1/2 cup Dry Lentils (uncooked)
  • 1/4 cup Unsweetened Shredded Coconut
  • 2 tsps Smoked Paprika
  • 1 tsp Chili Powder
  • 1/4 tsp Turmeric (ground)
  • 1 tsp Cumin (ground)
  • 1/2 tsp Sea Salt
  • 7 cups Water
  • 1/4 cup Cilantro (optional, chopped)

Instructions

  • Rinse the dry rice and lentils in a fine mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chili powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer.
  • Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!

Notes

  • Serving Size

    One serving is equal to approximately 1.5 to 2 cups of soup.
  • Meal Prep

    This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.
  • Leftovers

    Store in the fridge for up to 5 days. Freeze for up to 3 months.
  • Likes it Creamy

    Swap out some of the water for coconut milk.
  • Likes it Really Spicy

    Add cayenne pepper.
  • No Smoked Paprika

    Use regular paprika.
  • More Veggies

    Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favorite vegetables.

Nutrition

Serving: 4g | Calories: 206kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Cholesterol: 0mg | Sodium: 328mg | Fiber: 4g | Sugar: 1g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg

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