Red Lentil and Carrot Soup with Coconut
Equipment
- Crockpot
Ingredients
- 2 cups red lentils – washed
- 1 tbsp olive oil
- 2 onions – finely chopped
- 4 garlic cloves – minced
- 2 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp salt
- ½ tsp cracked black peppercorns
- 28 oz can tomatoes – include juice
- 2 carrots – peeled
- 1 tbsp fresh lemon juice
- 6 cups vegetable broth Or 6 cups chicken broth
- 14 oz can light coconut milk
- 1-4 tsp hot sauce
- ½ cup cilantro – finely chopped
Instructions
- Use oil in pan and brown onions
Add to saucepan:
- Garlic
- Turmeric
- Cumin seeds
- Salt & pepper;
- Stir for 1 minute
- Add tomatoes and bring to boil
Add to saucepan:
- Carrots
- Lentils
- Lemon juice and
- Broth
- Place mixture into crock pot
- Cook on high for 4-5 hours, Or low for 8-10 hours
- 20 mins before serving, stir in coconut milk
Garnish:
- Fresh cilantro
- Hot sauce
Notes & Wine Advice
Serves 5 | Total time: 8 hrs 20 mins
Cut back lentils by ½ cup, broth by 1 ½ cups and the coconut milk by ½ cup. Use 5 carrots and extra cumin. Thicken soup by running immersion blender slightly before adding to crock pot.
Variation
Skinny:Cut back lentils by ½ cup, broth by 1 ½ cups and the coconut milk by ½ cup. Use 5 carrots and extra cumin. Thicken soup by running immersion blender slightly before adding to crock pot.