Fire-Roasted Lentil Soup
This fire roasted lentil soup is smoky and spicy from the addition of fire-roasted tomatoes and sweet from the addition of corn. The texture of the just-cooked lentils and veggies is sublime, and you can season to your liking with the additions of salt, red pepper flakes, lime juice and nutritional yeast. It’s naturally dairy free (even though it feels like it has some cream!) and gluten-free. Delicious on its own, we also love to dunk some crusty gluten-free bread into it! (Either Against the Grain Baguette or a a homemade Italian baked loaf.) You can keep these simple ingredients stocked in the pantry and make this an easy weekly staple to enjoy for dinner and beyond as delicious left-overs. Season, sip, enjoy.
Ingredients List
Coconut Oil
Onion – yellow or white
Garlic cloves or Dorot frozen garlic
Gingeroot or Dorot frozen ginger
Mild curry powder
Red pepper flakes
Can of diced fire roasted tomatoes
Dried French green lentils
Can of light coconut milk (regular is fine as well)
Fresh lime juice
Optional: fresh diced cilantro and parsley; and nutritional yeast
There are so many fun flavors to enjoy in this soup – and its ingredients! We fell in love with French lentils because they’re heartier and won’t instantly turn to mush in a soup. About 25 minutes is all you need to create a soup that still has a great texture and taste.
If you’re particularly sensitive to heat, simply omit the crushed red pepper flakes and be sure to use a mild curry. Otherwise, the recipe as designed is so well balanced between the smoky tomatoes, sweet corn, tangy lime juice and creamy coconut milk. Keep a few extra cans of each in your pantry and this will easily become a weeknight staple (no broth needed!).
This fire-roasted lentil soup is also naturally vegan and gluten-free.
We hope you love this soup and find more recipes & inspiration here! Happy sipping!
Fire-Roasted Lentil Soup
Ingredients
- 2 T coconut oil
- 1 medium onion chopped
- 4 garlic cloves chopped (or 4 Dorot frozen garlic cubes)
- 3 T ginger grated (or 3 Dorot frozen ginger cubes)
- 1 T mild curry powder
- 1/3 tsp crushed red pepper flakes depending on heat preference
- 1 14-ounce can diced fire roasted tomatoes
- 1 cup dried French green lentils rinsed
- 1 15-ounce can sweet organic corn
- 2 cups water
- 1 14-ounce can light coconut milk
- 1 tsp sea salt plus more to taste
- 2 T fresh lime juice
- Optional: diced fresh cilantro or parsley 1-2 T
- Optional: nutritional yeast, flaked 2 T
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and some salt and cook until soft; 6-8 minutes. You may lower heat if browning too quickly
- With the heat on low, add the garlic, ginger, curry powder, and red pepper flakes and cook, stirring constantly 1-2 minutes
- Add the tomatoes, lentils, corn (in its juice/water), water, coconut milk, and salt. Bring to a boil, cover, and reduce to a simmer, stirring only occasionally, until the lentils are tender, about 25 minutes. During the last 5 minutes, add your lime juice, and optional fresh herbs and nutritional yeast. If your soup is too thick, add more water
- Season to taste and serve
Notes
- This soup has plenty of texture on its own and is also delicious with crusty gluten-free breadÂ
- Refrigerate for up to 5 days or freeze in portions
Nutrition
Recipe Adapted from Love+Lemons
