Red Lentil and Carrot Soup with Coconut
- 2 cups (500 ml) red lentils
- 1 tbsp (15 ml) vegetable oil
- 2 onions, finely chopped
- 2 large carrots, peeled, cut in half lengthwise and thinly sliced
- 4 cloves garlic, minced
- 2 tsp (10 ml) turmeric
- 2 tsp (10 ml) cumin seeds
- 1 tsp (5 ml) salt
- ½ tsp (2 ml) cracked black peppercorns
- 1 can (28 oz/796 ml) tomatoes, including juice
- 6 cups (1.5 L) vegetable stock
- 1 can (14 oz/398 ml) coconut milk
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1 long red chili pepper or 2 Thai chilies, finely chopped
- Thin slices lemon (optional)
- Finely chopped cilantro (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, large (2)
- Cilantro (1)
- Cumin seeds (2 tsp)
- Garlic (4 cloves)
- Lemon (1 Thin slices)
- Long red chili pepper or 2 thai chilies (1)
- Onions (2)
- Red lentils (2 cups)
- Tomatoes (1 can)
- Canned Goods
- Coconut milk (1 can)
Vegetable stock (6 cups)
- Cooking & Baking
- Peppercorns, cracked black (1/2 tsp)
- Salt (1 tsp)
- Turmeric (2 tsp)
- Vegetable oil (1 tbsp)
- Drinks
- Lemon juice, freshly squeezed (1 tbsp)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published November 3, 2011 (1 year ago).
29 people saved this recipe.
