This is one of my favorite foods – its fast, delicious, and easy to throw together in five minutes for a quick simmer. It is so simple that I used make this in a small cooker in our BE office at least once a week. The red lentils have no skins, so they actually fall apart, which is why this is a tender bowl of golden goodness.

Red Lentil Soup with Coconut Milk

5 from 1 reviews
Red Lentils with Coconut Milk
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium roma tomatoes, diced
  • 4 cups chicken broth (I use Swanson Natural Goodness broth)
  • 1 pound dried red lentils
  • One 13-ounce can light coconut milk (NOT the sweetened kind used for a Pina Colada)
  • 1 teaspoon curry powder or Garam Masala spice blend - buy a fresh new container for best flavor
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup chopped cilantro
Instructions
  1. Saute the onion in the oil, in a large pot over medium high heat until golden.
  2. Add the tomato, broth, lentils, coconut milk, curry powder, salt and pepper.
  3. Bring to a boil over medium-high heat; reduce heat to low.
  4. Simmer, stirring occasionally, 20 to 25 minutes, until the lentils are soft.
  5. Add additional water or broth to adjust thickness of soup to your likeness.
  6. Season with additional salt and pepper to taste. Just before serving stir in the cilantro.
Nutrition Information
Serving size: 
pure red lentil soup

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