Tomato, Lentil and Coconut Soup

192

PREP TIME

25 min

TOTAL TIME

45 min

Makes

4 servings

Tomato, Lentil and Coconut Soup

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
  • 17 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 24 g,
  • Fibre
  • 9 g,
  • Sodium
  • 728 mg.

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.