Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Vegetable oil

  2. 2 tablespoons 30ml Onions - chopped - (2 cups) (medium)

  3. 1 cup 237ml Red lentils

  4. 3 cups 330g / 11oz Carrots - peeled, and (medium) Roughly chopped - (1 cup)

  5. 1 Coconut milk - (14 oz)

  6. 1 teaspoon 5ml Salt

  7. 1 Bay leaf

  8. 3 Garlic cloves - minced

  9. 1 Fresh ginger - (1" long) - minced

  10. 1 tablespoon 15ml Curry powder - preferably hot

  11. 1/2 cup 8g / 1/3oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In medium saucepan, heat 2 tablespoon oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. Meanwhile, in small skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot. This recipe yields 4 to 6 servings. Per Serving: 399 Cal; 14g Prot; 26g Total Fat (16 Sat. Fat); 33g Carb.; 0mg Chol; 33mg Sod.; 14g Fiber. Description: "This velvety smooth soup is especially suited as a light meal with brown rice and vegetables."


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