Spiced Red Lentil Soup with Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 onions, finely chopped4 crushed garlic cloves (or 2 large cloves)1/2 tsp ground turmeric1 tsp ground cumin6 cardamom pods1 stick of cinnamon stick6-8 fresh curry leaves - left whole2 seeded & chopped Thai Chili Peppers (optional)1 inch chopped fresh ginger1 cup rinsed red lentils1-1/2 cups No Salt Blue Menu Chicken Broth1 can coconut milk - 72% fat free1/2 lime, juiced.fresh cilantro (optional)
Saute onion for 2 minutes in pot (with 1 tsp olive oil)
Add minced garlic, turmeric, cumin, cardamom pods, cinnamon stick, chilies (if using) and curry leaves. Saute for another minute or two.
Add rinsed lentils, stir and cook 1 minute.
Add chicken broth and 28 oz can of diced tomatoes and can of fat reduced coconut milk. Stir well and leave to simmer for 20 or 30 minutes.
Remove cinnamon stick, curry leaves and the cardamom pods. Use hand blender to make smooth if you like. Finish with squeeze of fresh lime juice, stir. Top with freshly chopped cilantro (optional)
Makes 6 servings of 1-1/4 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user JILLIANWILLIAN.
Add minced garlic, turmeric, cumin, cardamom pods, cinnamon stick, chilies (if using) and curry leaves. Saute for another minute or two.
Add rinsed lentils, stir and cook 1 minute.
Add chicken broth and 28 oz can of diced tomatoes and can of fat reduced coconut milk. Stir well and leave to simmer for 20 or 30 minutes.
Remove cinnamon stick, curry leaves and the cardamom pods. Use hand blender to make smooth if you like. Finish with squeeze of fresh lime juice, stir. Top with freshly chopped cilantro (optional)
Makes 6 servings of 1-1/4 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user JILLIANWILLIAN.
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 236.7 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 5.0 g
- Protein: 6.5 g
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