Q1: What is the absolute, number one secret to a super creamy lentil soup without blending it?

The secret is to use split red lentils ! Unlike their brown or green counterparts, red lentils have had their outer husk removed. This allows them to cook very quickly and to break down and "melt" as they simmer, which is the key that naturally thickens your soup into a beautiful, creamy, and velvety consistency with absolutely no extra work or blending required.

Q2: Do I have to soak my red lentils before I cook them?

No, you do not! That is another one of the magical things about red lentils. Unlike larger beans or even some other varieties of lentils, there is absolutely no soaking required . Simply give them a quick rinse in a fine-mesh sieve and they are ready to cook.

Q3: Can I make this soup ahead of time and freeze it?

Yes, this is a perfect freezer meal! This soup freezes and reheats beautifully. It is a fantastic recipe to double so you can have a quick and healthy meal ready to go in your freezer at all times.

Q4: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply sauté your aromatics and bloom your spices on the stovetop first. Then, transfer this mixture and all the other ingredients to your slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours . For the Instant Pot , use the "Sauté" function to cook your aromatics and bloom your spices. Then, add all the other ingredients, secure the lid, and pressure cook on High for 5 minutes .

Q5: What is the difference between red lentils and brown or green lentils?

The main difference is their texture when cooked. Brown and green lentils have their husks intact, which helps them to hold their shape when they are cooked. They are perfect for salads or dishes where you want a distinct, "al dente" lentil. Red lentils have been hulled and split, which is why they cook so quickly and break down into a soft, creamy purée.

Creamy Coconut Red Lentil Soup (A 20-Minute Recipe!)

A comforting and quick one-pot recipe for a creamy Red Lentil Coconut Soup, ready in about 20 minutes. This vegan dish features a fragrant base of sautéed onion, garlic, and ginger, seasoned with warm spices like turmeric, cumin, and cayenne. Dried red lentils are simmered directly in a flavorful broth of crushed tomatoes and full-fat coconut milk until they are cooked through and the soup has thickened. The soup is finished with a squeeze of fresh citrus and can be served with a variety of toppings.

Author: Grace

Ingredients

1 tablespoon coconut oil, ghee, or vegetable oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely grated
1 tablespoon finely grated fresh ginger
1 teaspoon kosher salt, plus more to taste
1 teaspoon ground turmeric
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1/2 teaspoon cayenne pepper
1 cup dried red lentils, rinsed and drained
1 (15-ounce) can crushed tomatoes
1 cup full-fat coconut milk, plus more for garnish
Freshly ground black pepper, to taste
Optional Garnishes:
Fresh lemon or lime juice
Yogurt (dairy or plant-based)
Fresh cilantro
Basmati rice or naan

Instructions

Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, ginger, and salt. Cook for about 2 minutes, until softened.
Stir in the turmeric, cumin, and cayenne pepper. Let the spices cook for 1 minute, stirring, until fragrant.
Add the rinsed red lentils and the crushed tomatoes to the pot.
Use the empty tomato can to add 1 1/2 cans-full of water (about 2 2/3 cups). Stir in the coconut milk.
Increase the heat to medium-high and bring the soup to a boil.
Once boiling, reduce the heat to medium and let the soup cook, uncovered, for about 15 minutes, until it has thickened and the lentils are tender.
Turn off the heat. Taste and season with more salt and some black pepper as desired.
Serve the soup warm, topped with a swirl of extra coconut milk, a squeeze of fresh lemon or lime juice, and fresh cilantro.

Notes

This is an incredibly fast, one-pot vegan meal, making it perfect for a busy weeknight.
The use of red lentils is key to the quick cooking time, as they cook much faster than brown or green lentils.
‘Blooming’ the spices by cooking them in the hot oil for a minute is an important step that brings out their deep, aromatic flavors.
This recipe is highly customizable; feel free to add spinach or use your favorite curry powder blend.

Find it online: https://www.eatswithsoul.com/creamy-coconut-red-lentil-soup/