Coconut Lentil Soup Recipe #111120
Serve this lovely, smooth soup with croutons. Recipe originally from the Yhteishyva magazine.
by stormylee
40 min | 10 min prep
SERVES 4
- 200 ml red lentils
- 3/4 inch fresh ginger (2 cm)
- 1 onion
- 1 garlic clove
- 1 tablespoon oil
- 1 teaspoon turmeric
- 400 ml chicken stock
- 1 (400 g) can crushed tomatoes
- 200 ml coconut milk
- Rinse and drain lentils.
- Finely chop ginger, onion and garlic clove.
- Heat oil in a pot and sauté chopped ginger, onion and garlic until softened.
- Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
- Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
- Add coconut milk and heat gently.
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5 stars