Coconut Red Lentil Soup
Ingredients
-
1
cup
yellow split peas
-
1
cup
red split lentils
-
7
cups
water
-
1
medium
carrot, chopped
-
2
tablespoons
fresh peeled and minced ginger
-
2
tablespoons
curry powder
-
1
tablespoon
extra virgin olive oil
-
8
pieces
green onions, thinly sliced
-
⅓
cup
golden raisins
-
⅓
cup
tomato paste
-
1
14-ounce can
coconut milk
-
2
teaspoons
fine grain sea salt
-
1
small handful
cilantro, chopped
Instructions
- Rinse the yellow split peas and red lentils under cold water.
- In a large pot, combine the rinsed peas, lentils, and water, and bring to a boil.
- Add the chopped carrot, minced ginger, curry powder, and olive oil to the pot.
- Reduce heat and let it simmer for about 20-30 minutes, or until the lentils are tender.
- Stir in the sliced green onions, raisins, tomato paste, coconut milk, and sea salt.
- Cook for an additional 10 minutes, stirring occasionally.
- Remove from heat and stir in chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
10g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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