On a chilly evening, there’s nothing quite as comforting as a hearty bowl of soup. This Caribbean Lentil Soup is the perfect antidote to the rainy weather blues, offering a delightful blend of flavors that will transport your taste buds to the sunny tropics. Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, this soup is not only delicious but also incredibly nutritious. Whether you’re looking for a satisfying lunch or a cozy dinner, this recipe is sure to become a family favorite.
Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 cup dried green or brown lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups baby spinach, chopped
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
1. Sauté the Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until softened and translucent. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
2. Add the Vegetables and Spices:
Stir in the diced carrots, celery, and red bell pepper. Cook for another 5 minutes, allowing the vegetables to soften slightly. Add the ground cumin, coriander, smoked paprika, turmeric, allspice, and cayenne pepper (if using). Stir to coat the vegetables with the spices.
3. Incorporate the Lentils and Liquids:
Add the rinsed lentils to the pot, stirring to combine. Pour in the vegetable broth and diced tomatoes, and bring the mixture to a boil.
4. Simmer the Soup:
Reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
5. Finish with Coconut Milk and Spinach:
Stir in the coconut milk and chopped baby spinach. Cook for another 5 minutes, until the spinach wilts. Season with salt and pepper to taste.
6. Serve:
Ladle the Caribbean Lentil Soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
This Caribbean Lentil Soup is a vibrant and nourishing dish that brings the warmth and spice of the islands to your table. The combination of tender lentils, creamy coconut milk, and a medley of vegetables and spices creates a symphony of flavors that is both satisfying and heartwarming. Perfect for meal prepping or serving to guests, this soup is a versatile and easy-to-make recipe that will quickly become a staple in your kitchen. Enjoy a taste of the Caribbean and let this soup brighten up your day!
