Wholesome Ginger Coconut Detox Lentil Soup to revive your taste senses and to promote inner well-being.
The soup is prepared with split red Masoor lentils and other fresh ingredients.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
TL;DR
The red lentil soup, with all the gorgeous ingredients such as ginger and garlic, acts as a cleansing soup. That way you can enjoy what some would call a wholesome, fresh meal.
You can make this quick and easy vegan soup and enjoy it the same night or add it to your meal prep plan for the week!
This ginger coconut detox lentil soup came together while I was just throwing ingredients into my pot.
Yet, the soup itself is inspired by some of my other red lentil recipes, including:
Ingredient Notes
- Oil — I like to use sunflower oil, canola oil, peanut oil, mustard oil or a light sesame oil.
- Green Onion Bulbs
- Ginger—Fresh, finely chopped.
- Garlic — chopped.
- Thai Curry Paste — A ready-made, flavor-packed red Thai curry paste or a homemade paste.
- Red Chili Pepper Flakes — Adds heat, texture, and color.
- Red Lentils — I prefer using dried split Masoor dal than whole Masoor lentils because they soak and cook through faster.
- Coconut Milk — Adds flavor and wholesome creaminess.
- Broth — Your favorite broth, either vegetable, chicken, or beef broth.
- Salt to Taste
- Lime Juice — Added to the end for a brighter flavor profile.
- Cilantro — Fresh, for flavor and colors.
- Green Onion Stalks — For flavor and colors.
Process Overview
Step 1
Stir-cook sliced green onion bulbs, ginger, garlic, Thai red curry paste, and red chili flakes in some oil.
Step 2
Stir in lentils, coconut milk, and broth.
Step 3
Simmer soup until lentils are cooked through or until you are satisfied with the flavor.
Season with salt and lime juice. Top with chopped fresh cilantro and green onion stalks.
📖 Recipe
Ginger Coconut Red Lentil Soup Recipe
Ingredients
- 1 Tablespoon Oil *see Notes
- 3 Green Onion Bulbs sliced
- 1 Tablespoon Ginger Fresh finely chopped
- 3 Pieces Garlic Clove finely chopped
- 1 ½ Tablespoons Thai Curry Paste
- 1 Tablespoon Red Chili Pepper Flakes
- 1 Cup Red Lentils dried split Masoor dal
- 1 Cup Coconut Milk
- 4 Cups Broth
- Salt to Taste
- 1 Lime Juice
To Garnish:
- Cilantro Fresh Freshly chopped Coriander
- Green Onion Stalks Freshly chopped
Instructions
- Heat up a soup pot with cooking oil.1 Tablespoon Oil
- Add in your sliced green onion bulbs, chopped ginger and garlic.3 Green Onion Bulbs, 1 Tablespoon Ginger Fresh, 3 Pieces Garlic Clove
- Stir fry the content for a minute or two on higher heat until the ingredients soften.
- Add the Thai curry paste, as well as the chili flakes and stir-fry for another 2 minutes on a higher flame.1 ½ Tablespoons Thai Curry Paste, 1 Tablespoon Red Chili Pepper Flakes
- Next, add the red lentils. I soak mine first for about 20 minutes before I start cooking so that the lentils cook faster.1 Cup Red Lentils
- Pour in the coconut Milk as well as the veg broth and mix the whole contents well.1 Cup Coconut Milk, 4 Cups Broth
- Allow the soup to cook for about 15 minutes or until the lentils are cooked through.
- Season with salt to taste and pour in the lime juice. Mix well.Salt, 1 Lime Juice
- Serve the soup hot with freshly chopped cilantro and the cut green spring onion stalks.Cilantro Fresh, Green Onion Stalks
Notes
- For the oil, use a wholesome virgin oil variety such as coconut cooking oil or olive oil.
- For the broth, use homemade vegetable broth if possible or gluten-free packet broth.
- The curry paste can be a Thai yellow or red curry paste. You can substitute this with ½ teaspoon turmeric powder + ¼ teaspoon black pepper + ¼ teaspoon red chili powder; however, the taste won't be all the same. I recommend buying those small Thai curry paste sachets because they are cheap, are versatile, and add so much flavor to various meals.
- You can choose to add one or two of the Thai curry pastes to the soup. It depends on how intense you want the soup to taste.
Nutrition
