RED LENTIL & COCONUT SOUP
This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
- Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
- Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
FRAGRANT CARROT, COCONUT & LENTIL SOUP
We've given a classic vegetarian soup a fragrant twist with a subtle hint of spice. Swap the yogurt for a dairy-free alternative to make this vegan.
Provided by Esther Clark
Categories Dinner, Lunch
Time 45m
Number Of Ingredients 17
Steps:
- Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
- Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.75 milligram of sodium
SPICY RED LENTIL COCONUT SOUP
Make and share this Spicy Red Lentil Coconut Soup recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- heat oil in a large saucepan.
- add onions, spices and garlic and cook until softened.
- add lentils, brith, and water and bring to a boil.
- cover, reduce heat, and simmer 30 minutes or until lentils are tender.
- remove from heat and let it stand for 5 minutes.
- with an immersion blender puree soup until it's smooth.
- (this can also be done in a blender, in batches).
- stir in coconut milk and remaining ingredients.
- serve.
Nutrition Facts : Calories 445.2, Fat 18.4, SaturatedFat 12.7, Cholesterol 5.4, Sodium 302.6, Carbohydrate 52.7, Fiber 17.9, Sugar 12, Protein 20.2
CURRIED SQUASH, LENTIL & COCONUT SOUP
Flavour up butternut squash with Indian spices for this warming and healthy vegetarian soup
Provided by Barney Desmazery
Categories Lunch, Soup
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
SPICY LENTIL-COCONUT CURRY/SOUP
This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.
Provided by MN_SpiceHunter
Categories Curries
Time 1h5m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
- Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
- Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
- In a large frying pan or skillet, heat the oil.
- Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
- Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
- Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.
Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6
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