Spiced Coconut-Red Lentil Soup Recipe
Coconut and lentils are a super yummy combo. This recipe is yet another reason I love my immersion blender.
Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 5 garlic cloves, minced
- 3 cups fat-free, less-sodium broth
- 1 cup dried small red lentils
- 1/2 cup water
- 1 cup light coconut milk
- 3 tablespoons chopped fresh basil
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Directions
- 1. Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.
- 2. Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 340 | |
| Calories from Fat 128 | 38% |
| Total Fat 15.08g | 19% |
| Saturated Fat 11.12g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 162mg | 7% |
| Potassium 732mg | 21% |
| Total Carbs 39.57g | 11% |
| Dietary Fiber 16.2g | 54% |
| Sugars 4.23g | 3% |
| Protein 14.75g | 24% |
