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A blend of spices stirred into a steaming pot of red lentils finished with coconut milk, to make the most amazing soup

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Servings: 8 bowls
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Ingredients

Cost per serving $0.54 view details

Directions

  1. In a large pot rinse and drain the lentils several times, until the water runs clear.
  2. Cover with water and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best.
  3. Heat a saute pan and add oil.
  4. Add onion, garlic and ginger, saute on low heat for at least 10 minutes.
  5. On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
  6. Add the onion and spice mixture to the skimmed off pot of lentils.
  7. Season with vinegar,syrup,salt and pepper. Finish with coconut milk.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 74g
Recipe makes 8 servings
Calories 210  
Calories from Fat 66 31%
Total Fat 7.63g 10%
Saturated Fat 3.16g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 481mg 14%
Total Carbs 26.58g 7%
Dietary Fiber 12.2g 41%
Sugars 1.86g 1%
Protein 10.44g 17%

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Comments

  • judee
    May 27, 2012
    What a fabulous dish! I love the combo of spices, coconut milk, and honey. Sounds so good.

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