Coconut Cream Red Lentil Soup
- 1/4 cup chopped onion
- 4 cloves garlic (minced)
- 2 tablespoon organic olive oil
- 1 cup organic red lentils
- 4 cups organic chicken broth
- 2 cups water
- 3-4 tablespoon organic coconut cream concentrate, to taste
- 1 tablespoon organic curry seasoning
- 1 tablespoon organic cumin
- Salt and pepper to taste
In a sauce pan sauté onion and garlic in oil for 1 minute. Stir in red lentils. Add chicken broth and water, bring to a boil over medium heat. Stir in coconut cream, curry seasoning, cumin, salt and pepper.
Cook for 30-40 minutes or until lentils are soft and cooked through. Ladle into serving bowls and top with yogurt if desired. Enjoy.
Note: You can also make your own broth from chicken bones (ex. the neck, back, etc.)
Recipe submitted by Marianita, West Bend, WI
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| The average is oldaverage based on oldtotal votes. |
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Yum! I used green lentils instead of red and simmered an extra 20 minutes to thicken. I prepared some stock this weekend, so this was a perfect recipe. The kids asked for 2nds!
# Posted By Sandra
| 4/19/11 6:21 PM
This recipe was amazing! I will admit to altering the amount of liquid as I enjoy a thicker soup. I used 2 cups of low sodium vegetable broth and 2 cups of water with 1 1/2 cups of red lentils. I only used 1 - 2 tablespoons of coconut cream concentrate and only needed to cook it for about 20 - 25 minutes and it was done. My children loved it and I made it again last night.
# Posted By Carla
| 3/11/13 1:11 PM
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