Coconut Red Lentil Soup
Coconut Red Lentil Soup is a soup that serves 6. One serving contains 495 calories, 22g of protein, and 22g of fat. For $1.11 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, olive oil, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2174 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more special with this recipe. It is brought to you by Alaska from Scratch. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns an excellent spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Coconut Red Lentil Soup, Coconut Red Lentil Soup, and Red Lentil Coconut Soup.
Servings: 6
Ingredients:
1 (15oz) can coconut milk
1 (15oz) can garbanzo beans (chickpeas), drained
2 carrots, peeled and diced
1/2t cinnamon
1T curry powder (or up to 2T if you are a big curry fan)
2t fresh ginger, grated
2 garlic cloves, chopped
1T freshly squeezed lime juice
fresh cilantro and lime wedges for serving
1T olive oil
1 onion, chopped
2c red lentils
2t salt
1t sugar
1/3c tomato paste
7c water
Equipment:
dutch oven
Cooking instruction summary:
To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes. Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more. Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened. At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.
Step by step:
1. To a large pot or dutch oven over medium heat, add the oil.
2. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
3. Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
4. Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened. At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.
Nutrition Information:
covered percent of daily need
