Tomatoes Red Lentils Coconut Soup
Servings: 6
Calories: 282kcal
Perfect healthy, vegan, gluten free treat on chilly fall or freezing cold winter days. Tomatoes Red Lentils Coconut Soup - doesn't it sound amazing?
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Ingredients
- 1 onion chopped
- 1 cup lentils split, red, rinsed
- 2 tablespoon tomato paste
- 1 can chopped tomatoes (15 0z)
- 1 can coconut milk (15 Oz)
- 1 tablespoon olive oil plus more for garnish
- 3-4 cups water or broth
- Salt and pepper to taste
- Parsley to garnish
Instructions
- In a dutch oven or other heavy pan, heat up the oil, add onion and cook for 3 minutes until translucent
- Add tomato paste, lentils, and can of tomatoes
- Stirr and let it cook for another 3 minutes
- Add water or broth, cover and let it cook for about 20 minutes
- Add coconut milk, salt and pepper and cook for another 10 minutes
- Adjust seasoning
- At this time you can use immerse blander and blend some of the soup (or as much as you like; I like it a little chunky so I only pureed a little bit to give it texture)
- Serve with parsley, olive oil and cracked pepper.
- Enjoy
Nutrition
Calories: 282kcal | Carbohydrates: 26g | Protein: 10g | Fat: 16g | Saturated Fat: 12g | Sodium: 151mg | Potassium: 655mg | Fiber: 10g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 5.4mg