Tomatoes Red Lentils Coconut Soup
Try this Tomatoes Red Lentils Coconut Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion, chopped
- salt and pepper to taste
- parsley to garnish
- 1 cup of split red lentils rinsed
- 2 tablespoon of tomato paste
- 1 can (15 0z) chopped tomatoes
- 1 can (15 oz) coconut milk
- 1 tablespoon olive oil plus more for garnish
- 3-4 cups of water or broth
- Carbohydrate 14.5672031598767 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 (15g)
- Sodium 36.8402864583334 mg
- Sugar 14.5672031598767 g
- Trans Fat 0 g
- Calories 56 calories
In a dutch oven or other heavy pan, heat up the oil, add onion and cook for 3 minutes until translucentAdd tomato paste, lentils, and can of tomatoesStirr and let it cook for another 3 minutesAdd water or broth, cover and let it cook for about 20 minutesAdd coconut milk, salt and pepper and cook for another 10 minutesAdjust seasoningAt this time you can use immerse blander and blend some of the soup (or as much as you like; I like it a little chunky so I only pureed a little bit to give it texture)Serve with parsley, olive oil and cracked pepper.Enjoy
