Coconut Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Coconut Lentil Soup Ingredients1 can lentils, soaked2 cups chicken stock (homemade if possible)1 can coconut milk2 tablespoon coconut oil1/2 large sweet onion, chopped1 tablespoon garlic crushed1-3 tablespoon fresh ginger, minced1/2 teaspoon � 1 tbsp. crushed red chili flakes1 teaspoon cumin1 teaspoon coriander1/4 teaspoon sea salt1/2 organic yellow pepper, chopped1/2 organic orange pepper, chopped1/2 organic red pepper, chopped1 can diced tomatoes1/2 cup tomato juice/sauce1 lemon, juiced1 bunch cilantro, chopped
Coconut Lentil Soup Steps:
*1)If using non-canned-Soak the lentils the night before in warm water
*2)Pour off soaking water, rinse lentils, place lentils in pot, cover with water (with three inches of extra water).
*3)Bring lentils to a boil and cook for 30 minutes. Skim foam that rises to the top.
*4)Pour off water and rinse again. (The series of rinsing will help with digestibility.)
1)Return lentils to stock pot and add chicken stock, coconut milk, coconut oil, onion, and spices.
2)Bring to a simmer, reduce heat and simmer for one hour, stirring occasionally.
3)Add peppers and tomatoes.
4)Taste for salt and other seasoning.
Cover and let lentils simmer until they reach your desired tenderness (the time will depend on your altitude and the age of the lentils � older lentils will take longer to cook).
Once the lentils are tender, remove from heat and stir in 5)3/4 of the bunch of chopped cilantro and lemon juice.
6)Use the remaining cilantro as a garnish when serving.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINZ1318.
*1)If using non-canned-Soak the lentils the night before in warm water
*2)Pour off soaking water, rinse lentils, place lentils in pot, cover with water (with three inches of extra water).
*3)Bring lentils to a boil and cook for 30 minutes. Skim foam that rises to the top.
*4)Pour off water and rinse again. (The series of rinsing will help with digestibility.)
1)Return lentils to stock pot and add chicken stock, coconut milk, coconut oil, onion, and spices.
2)Bring to a simmer, reduce heat and simmer for one hour, stirring occasionally.
3)Add peppers and tomatoes.
4)Taste for salt and other seasoning.
Cover and let lentils simmer until they reach your desired tenderness (the time will depend on your altitude and the age of the lentils � older lentils will take longer to cook).
Once the lentils are tender, remove from heat and stir in 5)3/4 of the bunch of chopped cilantro and lemon juice.
6)Use the remaining cilantro as a garnish when serving.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINZ1318.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 355.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.4 g
- Protein: 5.6 g
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