01/14/2018Meal soups - Tofu, legumes and seitan - Main courses

Hearty Coconut Milk and Red Lentil Soup

Name: Hearty Coconut Milk and Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 to 3 serv.
Cuisine: Vegan
Ingredients: 1 onion; 150 g coral lentils; 300 mL Crushed tomatoes; 400 mL coconut milk; 1 tbsp curry; fresh herbs; olive oil; salt; pepper

Autumn / Winter Oven-free Gluten-free Batch cooking

For: 2 to 3 serv.Difficulty: EasyPreparation: 10 minCooking: 25 min

You know when you have nothing left in your fridge, it's late, and you're really, really feeling lazy... well, you always have a lingering onion, a can of tomatoes, some old lentils, and a carton of coconut milk, right? Well, that's perfect, it's all you need for a lil' soup that's super complete and sooo healthy, because we're still thinking about your waistline after all those cakes ;)

Servings

Ingredients

Cups

-onion 1
-coral lentils 150 (g)
-Crushed tomatoes 300 (mL)
-coconut milk 400 (mL)
-curry 1 (tbsp)
-fresh herbs
-olive oil
-salt
-pepper

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Steps

Peel the onion and thinly slice it. Heat a drizzle of olive oil in a saucepan and sauté the onion in it.
Add the red lentils and sprinkle with curry. Deglaze with 500 mL of water, then pour in the crushed tomatoes and coconut milk. Add a pinch of coarse salt. Bring to a boil, then let simmer, covered, over low heat for 20 minutes.
Add water if needed and blend all or part of your soup (or not at all, actually, it's up to you). Season and add chopped herbs. Serve with pepper and a few croutons!