Spiced Coconut-Red Lentil Soup

recipe
A handheld immersion blender makes quick work of pureeing this yellow-hued lentil soup in the pot.

Yield:

4 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 282
Caloriesfromfat 21 %
Fat 6.7 g
Satfat 3.2 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 16.8 g
Carbohydrate 41.6 g
Fiber 9.3 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 463 mg
Calcium 65 mg

Ingredients

2 teaspoons olive oil
2 cups chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
5 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
1/4 teaspoon salt

Preparation

1. Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.

2. Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.

David Bonom,

Cooking Light

October 2008
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