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Coconut Lentil Soup
Keywords: saute entree soup/stew vegan vegetarian gluten-free nut-free soy-free sugar-free Indian
Ingredients (Serves 5)
- 1 tbsp vegetable oil or broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tbsp ginger, minced
- 1 1/2 cups lentils, rinsed
- 4 cups vegetable broth
- 14 oz can of coconut milk
- Juice of half a lemon
- Serve this soup with rice and garnish with cilantro
Instructions
1. In a large pot, saute onion and garlic for 7 minutes on medium heat.
2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.
3. Continue cooking for 1 minute.
4. Add in lentils, vegetable broth and coconut milk.
5. Bring soup to a boil.
6. Reduce heat to med-lo, cover and simmer for 20-25 minutes or until the lentils are soft.
7. Mix in lemon juice
8. Serve with rice and cilantro.
9. Add salt to taste, if necessary.
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Recipe adapted from Kris Carr's Crazy Sexy Kitchen
