Red Lentil and Coconut Soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 Cups Red Split Lentils1 Onion, Finely Chopped1 Red Bell Pepper Cut Into � Inch Dice1 Fresh Jalapeno Or Serrano Chili, Finely Chopped, Including Seeds1 Tablespoon Fresh Peeled And Minced Ginger2 Garlic Cloves, Finely Chopped1 Tablespoon Curry Powder Or 1 Tablespoon Thai Curry Paste� Teaspoon Cinnamon2 Teaspoons Salt⅓ Cup Tomato Paste7 Cups Water1 Can Unsweetened Light Coconut Milk1 15-Ounce Can Of Chickpeas1 Tablespoon Freshly Squeezed Lime JuiceFresh Cilantro And Lime Wedges For Serving
Directions
Heat The Tablespoon Of Olive Oil In A Dutch Oven Or Large Soup Pan And Add The Onions, Bell Pepper And Jalapeno And Cook For 5-7 Minutes Until The Vegetables Have Softened And Start To Take On Some Color.
Add The Garlic, Ginger, Spices And Tomato Paste And Continue To Cook For 2-3 More Minutes Until The Mixture Is Toasty And Fragrant.
Add The Water, Coconut Milk, Lentils And Chickpeas And Cook Uncovered For 20 To 25 Minutes Adding The Lime Juice At The End Of Cooking.
Taste And Adjust With More Salt Or More Lime Juice If Desired.
Serve The Soup Topped With A Sprinkling Of Fresh Cilantro And Some Extra Limes On The Side.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user GOINGTOBLOOM.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 147.3
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 835.2 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 8.0 g

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