Coconut Curry Lentil Soup
Persons
6
Serving Size
1 cup
Prep Time
10 minutes
Cook Time
55 minutes
Wait Time
1 hour, 10 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 1 cup brown lentils, dried
- Three handfuls of cherry tomatoes
- 1 cup Cilantro
- One head Garlic
- 2 tbsp Ginger
- One 28-ounce crushed tomato can (or tomato paste)
- One 15-ounce can of Coconut milk.
- 1 tsp Cayenne, powder
- 2 tsp Sea salt
- 1 tbsp Turmeric
- 1 tbsp Coconut oil
- 3 cups vegetable broth
Instructions
- Add the coconut oil, cumin, and coriander seeds to a hot large pot and let them toast for 45 seconds.
- Add the garlic, crushed (or canned tomato paste), ginger, turmeric, and sea salt to the pot. Stir for 5 minutes.
- Add the lentils, vegetable broth, and cayenne powder.
- Let the mixture boil, and then cover the pot. Let the soup simmer for 35-40min at low heat.
- Stir occasionally.
- Once the lentils are soft, add the coconut milk and cherry tomatoes.
- Let the soup simmer.
- Serve with cilantro on top.
Nutrition Facts
Coconut Curry Lentil Soup
Serves: 6 servings
|
Amount Per Serving:
1 cup
|
||
|---|---|---|
| Calories | 403.82 kcal | |
| % Daily Value* | ||
|
Total Fat 18.58 g |
28.6% | |
| Saturated Fat 15.61 g | 78.1% | |
| Trans Fat 0.0 g | ||
|
Cholesterol 0.0 mg |
0 | |
|
Sodium 1078.22 mg |
44.9% | |
|
Total Carbohydrate 52.31 g |
17.4% | |
| Dietary Fiber 9.75 g | 39% | |
| Sugars 17.33 g | ||
|
Protein 15.97 g |
||
| Vitamin A 13.88 % | Vitamin C 40.66 % | |
| Calcium 9.74 % | Iron 52.81 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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