Curried Lentil-Coconut Soup

101

PREP TIME

10 min

TOTAL TIME

45 min

Makes

4 servings

Curried Lentil-Coconut Soup

Warm whole-wheat pita does such a good job sopping up this creamy soup, you might not need to wash any spoons.


Ingredients

  • 1 tbsp canola oil
  • 2 onion , finely chopped (about 2 cups)
  • 2 garlic cloves , minced
  • 1 tbsp mild curry powder
  • 1 1/2 cups red lentils
  • 1 400-mL can light coconut milk
  • 1 tbsp honey
  • 1 tsp salt
  • 1/4 cup chopped cilantro

Instructions

  • Boil 5 cups of water in a kettle.
  • Heat a large pot over medium-high. Add oil, then onion. Cook, stirring occasionally, until onion is soft, 3 to 4 min. Add garlic, curry powder and 1 tbsp water. Cook, stirring constantly, for 1 min.
  • Add lentils and boiling water. Reduce heat to medium-low. Simmer, partially covered, stirring often, until lentils are mushy, about 30 min. Stir in coconut milk, honey and salt. Ladle into bowls. Sprinkle with cilantro.

Nutrition (per serving)

  • Calories
  • 381,
  • Protein
  • 20 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 10 g,
  • Fibre
  • 10 g,
  • Sodium
  • 597 mg.

Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.