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Lemony Lentil And Coconut Soup

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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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4.211905
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2234 Calories from Fat 593

% Daily Value*

Total Fat 70 g108.1%

Saturated Fat 53.5 g267.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3711.6 mg154.6%

Total Carbohydrates 329 g109.6%

Dietary Fiber 100.8 g403.3%

Sugars 40.2 g

Protein 92 g184.9%

Vitamin A 9% Vitamin C 238.4%

Calcium 68.9% Iron 161.4%

*Based on a 2000 Calorie diet

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Lemony Lentil And Coconut Soup Recipe