Coconut Red Lentil Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 296.3
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 329.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 10.1 g
- Protein: 10.6 g
View full nutritional breakdown of Coconut Red Lentil Soup calories by ingredient
Introduction
Delicious hearty soup that is warming for the winter months...or anytime of year.Modified recipe from 101cookbooks.com Delicious hearty soup that is warming for the winter months...or anytime of year.
Modified recipe from 101cookbooks.com
Number of Servings: 10
Ingredients
* Curry powder, 2.50 tbsp (remove)
* Salt, 1 tsp (remove)
* Ginger Root, 6 tsp (remove)
* Water, tap, 7 cup (8 fl oz) (remove)
* *Pearl Coconut Milk, 1.75 cup (remove)
* Peas - Yellow Split - Goya - 110Cal/1/4-Cup/Dry, 4 serving (remove)
* Arrowmills Organic Red Lentils, 1 cup (remove)
* 365 Organic Raisins, 0.33 cup (remove)
* Aylmer Tomato Paste (30ml), 10.40 tbsp (remove)
* Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)
* Leeks, 1 leek (remove)
* Carrots, raw, 3 medium (remove)
* *red curry paste, 3 tsp (remove)
* *Corn Oil, 1 tbsp (remove)
red chili flakes - optional
Directions
Cook peas, lentils and carrots chopped in the water with 1/4 of the ginger - bring to a boil and then simmer for 30 minutes.
Toast the curry powder in a dry pan til it is aromatic and set aside. Use the butter in a pan to sautee half of the green onions and the rest of the ginger and the raisins for 2 minutes. Add the tomato paste and cook stirring continuously for another minute or two. Add the curry powder and mix and ten add to the soup along with the coconut milk and salt and cook for another 20 minutes. It will thicken up and cook longer if you'd like it thicker. You can add a pinch of chili flakes if you would like it spicier.
Garnish each bowl with the remaining chopped green onions.
Number of Servings: 10
Recipe submitted by SparkPeople user SWEETKISSES3636.
Toast the curry powder in a dry pan til it is aromatic and set aside. Use the butter in a pan to sautee half of the green onions and the rest of the ginger and the raisins for 2 minutes. Add the tomato paste and cook stirring continuously for another minute or two. Add the curry powder and mix and ten add to the soup along with the coconut milk and salt and cook for another 20 minutes. It will thicken up and cook longer if you'd like it thicker. You can add a pinch of chili flakes if you would like it spicier.
Garnish each bowl with the remaining chopped green onions.
Number of Servings: 10
Recipe submitted by SparkPeople user SWEETKISSES3636.