Coconut with Red Lentils and Carrot Soup

Name: Coconut with Red Lentils and Carrot Soup Recipe
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8
Ingredients: 2 cups Red Lentils rinsed; 1 tbsp Extra Virgin Olive Oil Cold Pressed; 2 Medium Onions diced; 3 cloves Garlic sliced small or minced; 2 large Carrots sliced; 2 tsp ground Turmeric; 2 tsp ground Cumin; 1 tsp Sea Salt; 1 tsp Black Pepper; 1 can (280z) Stewed tomatoes; 1 Vegetable Bouillon Cubes; 1 Can (14oz) Coconut Milk; 1 tbsp Fresh Lemon Juice; 6 cups water

Minutes to Prepare: 10
Minutes to Cook: 240

Number of Servings: 8

Ingredients

2 cups Red Lentils, rinsed1 tbsp Extra Virgin Olive Oil Cold Pressed 2 Medium Onions, diced3 cloves Garlic, sliced small or minced2 large Carrots, sliced2 tsp ground Turmeric2 tsp ground Cumin 1 tsp Sea Salt1 tsp Black Pepper1 can (280z) Stewed tomatoes 1 Vegetable Bouillon Cubes 1 Can (14oz) Coconut Milk 1 tbsp Fresh Lemon Juice6 cups water

Directions

In a skillet, heat the oil, add the garlic, onions and carrots, saute until just softened, about 5 mins. Transfer to a slow cooker, add the rinsed lentils, and spices, add the 6 cups water and the boullion cube, stir then add in the tomatoes. Cover with lid, turn slow cooker onto high and set for 4hours, check after 2 hours add more water if needed. After 4 hours and lentils are soft, turn slowcooker to low, slowly add the coconut milk and lemon juice, heat through slowly. Do not boil. Serve hot.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 228.9
Total Fat: 11.5 g
Cholesterol: 0.0 mg
Sodium: 332.7 mg
Total Carbs: 22.1 g
Dietary Fiber: 6.1 g
Protein: 7.3 g

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