Spicy red lentil, ginger + coconut soup


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 172.7
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.8 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.1 g

View full nutritional breakdown of Spicy red lentil, ginger + coconut soup calories by ingredient
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Introduction

The coconut cream is a little luxury, but gives this soup a wonderful south asian flavour.... yummy! You can add a touch of chili powder if you want to add some kick... The coconut cream is a little luxury, but gives this soup a wonderful south asian flavour.... yummy! You can add a touch of chili powder if you want to add some kick...
Number of Servings: 6

Ingredients

    2 medium onions, finely chopped
    2 cloves garlic, crushed
    2 teaspoons finely chopped ginger (root)
    2 teaspoons ground cumin
    1.5 cups red lentils
    6 cups water or vegetable stock
    125ml (around 1 cup) coconut cream
    Sea salt and freshly ground pepper to taste
    Fresh coriander leaves (cilantro), chopped

Directions

Serves 6 to 8.
Gently sauté the onion in a heavy based pan until it starts to colour, then add garlic and ginger, stirring until fragrant. Stir in cumin powder. Add red lentils, stir, then add stock. Simmer for 25 minutes or until lentils are soft. Season to taste.
(At this stage, if you have a hand blender, you can puree the soup until smooth. It is equally delicious if not pureed, so just a matter of aesthetic!)
Add coconut cream, and simmer for an additional 10 minutes.
Serve spinkled with freshy chopped coriander leaves.
This soup is very hearty, so you'll find you don't really need much, if any, bread.

Number of Servings: 6

Recipe submitted by SparkPeople user AUSSIECAT.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    We made this today; I enjoyed it very much, and so did my son. Husband not as much...he would prefer it with some ham, bacon, or sausage added. I found it filling and satisfying. Thank you! - 12/27/08

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