Red Lentil and Carrot Soup with Coconut Recipe

Name: Red Lentil and Carrot Soup with Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (500 ml) red lentils; 1 tbsp (15 ml) vegetable oil; 2 onions, finely chopped; 2 large carrots, peeled, cut in half lengthwise and thinly sliced; 4 cloves garlic, minced; 2 tsp (10 ml) turmeric; 2 tsp (10 ml) cumin seeds (see Notes); 1 tsp (5 ml) salt; 1/2 tsp (2 ml) cracked black peppercorns; 1 can (28 oz/796 ml) tomatoes, including juice; 6 cups (1.5 L) vegetable stock; 1 can (14 oz/398 ml) coconut milk; 1 tbsp (15 ml) freshly squeezed lemon juice; 1 long red chili pepper or 2 Thai chilies, finely chopped (see Notes); Thin slices lemon (optional); Finely chopped cilantro (optional)

Servings: persons

2 cups (500 ml) red lentils
1 tbsp (15 ml) vegetable oil
2 onions, finely chopped
2 large carrots, peeled, cut in half lengthwise and thinly sliced
4 cloves garlic, minced
2 tsp (10 ml) turmeric
2 tsp (10 ml) cumin seeds (see Notes)
1 tsp (5 ml) salt
1/2 tsp (2 ml) cracked black peppercorns
1 can (28 oz/796 ml) tomatoes, including juice
6 cups (1.5 L) vegetable stock
1 can (14 oz/398 ml) coconut milk
1 tbsp (15 ml) freshly squeezed lemon juice
1 long red chili pepper or 2 Thai chilies, finely chopped (see Notes)
Thin slices lemon (optional)
Finely chopped cilantro (optional)

1
In a colander, rinse lentils thoroughly under cold running water.
2
Set aside.
3
In a skillet, heat oil over medium heat.
4
Add onions and carrots and cook, stirring, until softened, about 5 minutes.
5
Add garlic, turmeric, cumin seeds, salt and peppercorns and cook, stirring, for 1 minute.
6
Add tomatoes with juice and bring to a boil, breaking up with the back of a spoon.
7
Stir in reserved lentils and stock.
8
Transfer mixture to slow cooker stoneware.
9
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until carrots are tender and mixture is bubbling.
10
Stir in coconut milk, lemon juice and chili pepper and cook on High for 20 to 30 minutes, until heated through.
11
When ready to serve, ladle into bowls and top with lemon slices and cilantro, if using.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups (500 ml) red lentils, 1 tbsp (15 ml) vegetable oil, 2 onions, finely chopped, 2 large carrots, peeled, cut in half lengthwise and thinly sliced, and more.

Yes, Red Lentil and Carrot Soup with Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil and Carrot Soup with Coconut

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