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Red Lentil and Carrot Soup With Coconut for the Crock Pot

  • 500minutes
  • 358calories

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Source: red.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups red lentils , well washed

  2. 1 tablespoon olive oil

  3. 2 onions , finely chopped

  4. 4 garlic cloves , minced

  5. 2 teaspoons turmeric

  6. 2 teaspoons cumin seeds

  7. 1 teaspoon salt

  8. 1/2 teaspoon cracked black peppercorns

  9. 1 (28 ounce) can tomatoes , including juice

  10. 2 large carrots , peeled

  11. 1 tablespoon fresh lemon juice

  12. 6 cups vegetable broth or 6 cups chicken broth

  13. 1 (14 ounce) can light coconut milk

  14. 1 -4 teaspoon of your favorite hot sauce

  15. 1/2 cup finely chopped cilantro (to garnish)

Instructions Jump to Ingredients ↑

  1. In a large skillet cook onions in the olive oil until soft.

  2. Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.

  3. Add tomatoes and bring to a boil, breaking them up as you stir.

  4. Add carrots, lentils, lemon juice and broth.

  5. Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.

  6. Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.

  7. Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

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