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Red Lentil and Coconut Soup

Red Lentil and Coconut Soup

Susan Maria Leach  /  7/19/2019  /  Facebook  /  Twitter  / 

Spring Summer Fall Winter... this is my favorite soup. When simmered with coconut milk and curry powder red lentils are just mmmmmmm. Serve with a lettuce turkey roll up or broiled chicken skewer for protein.

The secret to this dish is red lentils do not have skins, so they're tender in 20 minutes - they melt into the coconut milk to become a bowl of golden goodness.

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
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped cilantro

Instructions

  • Saute the onion in the oil, in a large pot over medium high heat until golden.
  • Add the tomato, broth, lentils, coconut milk, curry powder, salt and pepper.
  • Bring to a boil over medium-high heat; reduce heat to low and cover.
  • Simmer, stirring occasionally, 20 to 25 minutes, until the lentils are soft.
  • Add additional water or broth to adjust thickness of soup to your likeness.
  • Season with additional salt and pepper to taste. Just before serving stir in the cilantro.

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