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