Loving lentil soup season? Try this tomato lentil soup or add a nutty twist with our red lentil peanut soup recipe.
Coconut oil: Aromatic base of our soup. Onion: Adds a sweet undertone. Ginger: Infuse the soup with warmth and a subtle spice. Garlic: The distinct savory taste of garlic adds to the depth of flavor. Red bell peppers: Impart a touch of sweetness and additional nutrition. Stock: Use chicken stock or vegetable stock. Dried beluga lentils: Small black lentils add the hearty and earthy flavors. Coconut milk: Creamy texture and rich coconut creamy. Almond butter: Contributes to the creaminess with a subtle nutty note. Tahini also works well. Kale: A nutritious addition for textural contrast and freshness. You can also try spinach. Sea salt and pepper: To enhance and balance the overall taste.
Brighten it up with some fresh cilantro on top, or add some sweet potato spirals. If you’d like to spice things up, a sprinkle of chili flakes introduces some heat, or slice up a jalapeño and use it alongside the red bell pepper. A squeeze of lime juice or lemon juice adds a pleasant tang. And you can add some crushed peanuts or chopped nuts for a crunchy contrast. For a more substantial meal, serve the soup as an appetizer for proteins, such as grilled chicken breast, pan-seared salmon, or whole roasted cauliflower. To carry through with the Thai theme, serve before Thai chicken wings, chicken satay skewers, or grilled chicken pad thai.
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