Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
20
High
Nutrition per serving
Calories631.7 kcal (32%)
Total Fat31 g (44%)
Carbs66 g (25%)
Sugars7.9 g (9%)
Protein27.6 g (55%)
Sodium1039.5 mg (52%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspcoconut oil
2garlic cloves
large, chopped
1 inchfresh ginger
piece, chopped
0.5yellow onion
large, chopped
1 ½ cupsred lentils
uncooked, rinsed
4 cupschicken stock
or vegetable
1can full fat coconut milk
3 Tbsptomato paste
3 Tbspred curry paste
1lime juiced
½ tspsalt
¼ tsppepper
¼ tspchilli flakes
cilantro
optional for topping
croutons
option, for topping
Instructions
Step 1
Begin by rinsing your red lentils really well and set aside.
Step 2
Using a medium sized pot set your stove to medium heat and add your coconut oil.
Step 3
Add your onions, garlic, salt, pepper and red pepper flakes (if using) and saute for about 5 minutes until onions become translucent and soft.
Step 4
Add your tomato paste and red curry paste and cook on medium heat for another 2 minutes.
Step 5
Add your rinsed red lentils and chicken stock, cover and let simmer on low for about 7-8 minutes, or until the lentils are fully cooked. (Be sure to check on your lentils every couple of minutes and give them a stir, to avoid from sticking to the bottom).
Step 6
Once lentils are cooked, add your coconut milk and lime juice and blend until smooth. You can use an immersion blender or regular blender here.
Step 7
*I have also ate this soup without blending the lentils and its also delicious, so it really just depends what type of texture you want.
Step 8
Top with fresh cilantro and croutons if using.
Notes
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