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Red Lentil, Tomato & Coconut Soup


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
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Ingredients

  • 25g (1 oz) butter
  • 2 garlic cloves
  • 1 onion, peeled and finely chopped
  • 2.5ml (½ tsp) turmeric
  • 5ml (1 tsp) garam masala
  • 1.25ml (¼ tsp) chili powder
  • 5ml (1 tsp) ground cumin
  • 1 x 400g (14 oz) tin chopped tomatoes
  • 175g (6 oz) red lentils
  • 10ml (2 tsp) lemon juice
  • 600ml (1 pint) vegetable stock
  • 300ml (½ pint) coconut milk
  • salt and freshly ground pepper
  • chopped fresh coriander
  • naan bread, to serve

Instructions

  1. Melt the butter in a large saucepan and add the garlic and onion. Cook for 2-3 minutes and then add all the spices. Cook for a further 30 seconds.
  2. Stir in tomatoes, red lentils, lemon juice, vegetable stock, and coconut milk and bring to the boil.
  3. Simmer for 30 minutes until lentils are tender, adding extra hot water if necessary. Season to taste and then serve sprinkled with the chopped fresh coriander.

Notes

  • Serve with toasted naan breads for ducking in your soup.
  • If you like your soup smooth, you’re welcome to blend it; otherwise keep it chunky!

Nutrition

  • Serving Size: 1 serving
  • Calories: 196
  • Sugar: 1.7 g
  • Sodium: 210 mg
  • Fat: 5.6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 27.6 g
  • Fiber: 5.1 g
  • Protein: 9.5 g
  • Cholesterol: 10 mg