Spicy Lentil and Chickpea Soup with Coconut

This Spicy Lentil and Chickpea Soup with Coconut is a hearty and flavorful dish, perfect for a midnight meal that satisfies cravings while being nutritious. The combination of spices and creamy coconut milk creates a comforting blend that's both spicy and soothing.

Ingredients

• Red lentils - 100 grams
• Canned chickpeas - 200 grams, drained and rinsed
• Coconut milk - 200 milliliters
• Vegetable broth - 500 milliliters
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red chili flakes - 1 teaspoon (adjust to taste)
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lime juice - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
2. Add the diced carrot and celery to the pot, and continue to sauté for another 3-4 minutes until slightly softened.
3. Stir in the red chili flakes, cumin, coriander, and turmeric, cooking for an additional minute until fragrant.
4. Add the red lentils, chickpeas, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the lentils are tender.
5. Season the soup with salt, black pepper, and lime juice. Adjust the seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 50 g
• Fiber: 14 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and chickpeas, supporting muscle health.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

Tags