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Red Lentil Coconut Soup

by Livestrong_Recipes  |  Jun 5, 2014

Red Lentil Coconut Soup
  1. PREP
  2. 10 m
  • COOK
  • 30 m
  • TOTAL
  • 40 m

Red lentils are a great source of fiber, potassium and folic acid.

INGREDIENTS

SERVES 8

  • 1 onion
  • 1 red bell pepper
  • 1 Jalapeno Pepper
  • 1 tbsp Coconut Oil
  • 2 clove Garlic
  • 1 tbsp Ginger Root
  • 1 tbsp Curry Powder
  • 1/2 tsp Cinnamon Ground
  • 1 pinch Kosher Salt
  • 1/3 cup Organic Tomato Paste
  • 7 cups water
  • 2 cups Chick Peas-canned
  • 2 cups Coconut Milk, Canned
  • 2 cups Split Red Lentils

DIRECTIONS

1 Saut� onion, red bell pepper and seeded and diced jalapeno in a dollop of coconut oil.
2 Add 2 garlic cloves, 1 tablespoon each grated fresh ginger and curry powder, 1/2 teaspoon cinnamon and a pinch of kosher salt. Saut� 1 minute, then add 1/3 cup tomato paste.
3 Cook 1 minute more. Add 7 cups water; 1 can drained, rinsed chickpeas and 1 can coconut milk.
4 Bring to a boil, then reduce to a simmer for 20 to 25 minutes.
5 Cool to room temperature before freezing in an airtight container for two to three months. Thaw, then reheat over medium heat and serve with fresh lime wedges and chopped fresh cilantro.