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Lemony Lentil And Coconut Soup

fast.cook's picture
Ingredients
  Onions 300 Gram, chopped (2 Medium Ones)
  Ground cumin 1 1⁄2 Tablespoon
  Ground coriander 1 1⁄2 Tablespoon
  Garam masala 2 Teaspoon
  Potatoes 400 Gram, coarsely chopped (2 Medium Ones)
  Yellow split peas 150 Gram (3/4 Cups)
  Red lentils 130 Gram (2/3 Cups)
  Vegetable stock 1 3⁄4 Liter (7 Cups)
  Coconut milk 250 Milliliter (1 Cup)
  Lemon juice 60 Milliliter (1/4 Cup)
Directions

Cook onion in large oiled pan, stirring, until soft.
Add spices; cook, stirring, about 1 minute or until fragrant.
Add potato, peas, lentils and stock.
Bring to boil; simmer, covered, about 1 hour or until peas are tender, [can be prepared ahead to this point; refrigerate overnight or freeze] Blend or process lentil mixture, in batches, until smooth; return to same pan.
Stirin coconut milk and juice; reheat without boiling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Quick

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