Coconut Curried French Lentil Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/2 tsp sea salt
- 2 bay leaves
- 1/2 tsp ground black pepper
- 1 tsp thyme dried
- 1 1/2 tsp cumin ground
- 1/2 tsp cinnamon ground
- 2 tbs coconut oil
- 3 cloves of garlic minced about 1 1/2 tbs
- 1 yellow onion small dice about 1 c
- 1 tsp curry powder (i use hot madras)
- 6 c vegetable broth
- 1 1/2 c french green lentils (aka lentiles du puy) picked through and rinsed
- 1 can of coconut milk (14 oz) with 2 tbs reserved for dr
- 2 sprigs of fresh cilantro chopped, for garnish (optional)
- 4 sprigs of fresh thyme for garnish
- Carbohydrate 4.655379 g
- Cholesterol 0 mg
- Fat 5.617374 g
- Fiber 0.479539990234375 g
- Protein 0.178765 g
- Saturated Fat 4.7259595 g
- Serving Size 1 1 Serving (293g)
- Sodium 835.5765 mg
- Sugar 4.17583900976562 g
- Trans Fat 0.352476 g
- Calories 66 calories
Heat oil in a large Dutch oven or 5 quart sauce pan on medium heat. Add the garlic and onion, stirring frequently until the onions are softened, about 4 minutes. Stir in the cumin, curry powder, thyme, and cinnamon and cook for one minute, stirring several times until fragrant.Pour in the broth, add the lentils and bay leaves. Bring to a simmer, then turn heat to low, gently cooking the soup for about 35 minutes or until the lentils are tender. Remove the bay leaves. Transfer â…“ - ½ of the soup to a high speed blender. Open the steam vent and place a damp towel over the top to allow some steam to escape while blending. Blend until smooth and thick. Alternatively, an immersion blender can be used to puree the soup. Return the pureed portion back to the soup pot and stir in the coconut milk. Add the salt and pepper and taste to adjust seasoning as desired. Gently reheat on low if needed.Ladle into bowls and drizzle reserved coconut milk over the soup. Garnish with fresh cilantro and/or thyme as desired.
