Coconut with Red Lentils and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Coconut with Red Lentils and Carrot Soup calories by ingredient
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Number of Servings: 8


    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


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.

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