Coconut Lentil Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Coconut Lentil Soup calories by ingredient
Number of Servings: 8
Ingredients
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Coconut Lentil Soup Ingredients
1 can lentils, soaked
2 cups chicken stock (homemade if possible)
1 can coconut milk
2 tablespoon coconut oil
1/2 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoon fresh ginger, minced
1/2 teaspoon – 1 tbsp. crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon sea salt
1/2 organic yellow pepper, chopped
1/2 organic orange pepper, chopped
1/2 organic red pepper, chopped
1 can diced tomatoes
1/2 cup tomato juice/sauce
1 lemon, juiced
1 bunch cilantro, chopped
Directions
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.