Red Lentil Soup with Curry and Coconut Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp Vegetable Oil 1 cup, chopped Carrots, raw 2 cup, chopped Onions, raw 1 cup red lentils 1.75 cup Coconut milk (light) (14 oz. can)1 Bay Leaf 3 cloves minced Garlic 1 inch piece minced Ginger Root 1 tbsp Curry powder 4 tbsp Cilantro,chopped
In medium saucepan, heat 2 T. oil over medium heat. Add onions, cook until they brown, stirring often, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover and bring to boil. Reduce heat and simmer partially covered until lentils are tender, about 20 minutes. In small skillet, heat remaining 1 T. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Stir and cook until fragrant, about 2 minutes. Add to soup. Remove bay leaf. If desired puree soup until smooth.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EBWYLIE1.
Serving Size: 4-6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user EBWYLIE1.
Nutritional Info Amount Per Serving
- Calories: 178.2
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 48.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.6 g
- Protein: 5.0 g
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