From the Cook
From the Cook
From the Cook
1/4
Red Lentil Soup with Coconut Milk
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Instructions
1
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Peel and finely dice the onion, garlic, and ginger. Heat oil in a pot and sauté the diced garlic, onion, and ginger with a pinch of salt until softened. Meanwhile, dissolve the bouillon cube in hot water.
2
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Once the onions are translucent, add tomato paste and curry paste and sauté for one to two minutes while stirring.
3
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Add the lentils and deglaze the pot with vegetable broth. Pour in the strained tomatoes and coconut milk.
4
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Simmer the lentil soup, covered, over low heat for about 20 to 25 minutes, until the lentils are nice and soft.
5
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Then, using an immersion blender, purée the soup until smooth and season with turmeric, lime juice, salt, and pepper.
6
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Divide the soup between two plates and garnish with fresh coriander or a little extra coconut milk, if desired.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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