Spicy Coconut Lentil Soup
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
