Creamy Lentil Coconut Soup with Peas

For 4 servings

Ingredients

1 tablespoon olive oil or coconut oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1 cup dried red lentils, rinsed

1 can (14 oz / 400ml) coconut milk

3 cups vegetable broth or water

1 cup frozen peas

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

Juice of 1/2 lemon

Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

Sauté the Vegetables:

Heat the olive oil or coconut oil in a large pot over medium heat.

Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Add the Spices:

Add the cumin, turmeric, and coriander to the pot and stir to coat the onions, garlic, and ginger with the spices. Cook for another minute, allowing the spices to release their flavors.

Cook the Lentils:

Add the rinsed lentils to the pot, followed by the coconut milk and vegetable broth (or water). Stir to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender and cooked through.

Blend the Soup (Optional):

Once the lentils are soft, you can either blend the soup for a creamy texture using an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth, adding a little more water or broth if the soup is too thick.

If you prefer a chunkier soup, skip this step and continue to the next.

Add the Peas:

Stir in the frozen peas and cook for 5 minutes until heated through.

Season the soup with salt, black pepper, and lemon juice to taste. If the soup needs more seasoning, feel free to add extra salt or spices.

Serve:

Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley.

Serve warm with crusty bread or a side salad for