Tomato, Lentil and Coconut Soup

Name: Tomato, Lentil and Coconut Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp butter; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp grated ginger; 1/4 ground coriander; 1 400-mL can coconut milk; 1 cup red lentils; 1 796-mL can diced tomatoes; 2 tsp honey; 3/4 tsp salt; coconut chips, (optional); cilantro, (optional)

237

Prep Time25 mins
Total Time45 mins
Makes4 servings

Warm up with a hearty bowl of this filling tomato, lentil and coconut soup.

Ingredients

1 tbsp butter
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp grated ginger
1/4 ground coriander
1 400-mL can coconut milk
1 cup red lentils
1 796-mL can diced tomatoes
2 tsp honey
3/4 tsp salt
coconut chips, (optional)
cilantro, (optional)

Instructions

Melt butter in a large pot over medium-high. Add onion and cook until soft, 5 min. Add garlic, ginger and coriander and cook for 1 min. Stir in 2 cups water, coconut milk and lentils. Boil, then simmer covered, until lentils are very soft, about 15 min.
Transfer mixture to a blender, then whirl with tomatoes, honey and salt until smooth. Return to pot and heat until warmed through, about 5 min. Sprinkle with coconut chips and cilantro, if desired, before serving.

Nutrition (per serving)

Calories 435, Protein 17g, Carbohydrates 45g, Fat 24g, Fibre 9g, Sodium 728mg.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.

This article was originally published on Jan 17, 2017

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