Full of bold flavour and hearty goodness, Curried Lentil, Tomato and Coconut Soup makes a great choice for a meatless lunch or dinner.
1. In a soup pan, heat oil and add onion, garlic, ginger and curry. Sauté for 5 minutes until onion is tender. Add lentils, tomatoes and stock. Bring to a boil, then cover and simmer for about 20 minutes just until lentils are tender not mushy.
2. Add coconut milk and salt and pepper and simmer another 5 minutes.
3. Garnish with cilantro and coconut.
2 tsp oil
1 medium onion diced
2 tsp crushed garlic
1 tbsp. minced gingerroot
1 tbsp. curry powder
¾ cup red lentils
1 (14 oz) can crushed tomatoes
1 ½ cups vegetable or chicken stock
1 (13.5) oz can unsweetened light coconut milk
Salt and pepper
1/3 cup chopped cilantro
3 tbsp. toasted coconut
Prep time: 15-20min
Cook Time: 30 min
Nutritional Information per Serving
Sugar 8 g