Red Lentil Soup with Curry and Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Red Lentil Soup with Curry and Coconut Milk calories by ingredient


Introduction

From Vegetarian Times From Vegetarian Times
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

Directions

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.