Lentil and coconut soup
A filling red lentil soup with ginger.
- Servings
- 4
- Prep
- 10 min
- Cooking
- 20 min
- Total
- 30 min
- Difficulty
- Easy
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 1 cup | Red lentils | 190 |
| 400 ml | Coconut milk | 400 |
| 1 pc | Onion | 110 |
| 1 tsp | Ginger | 2 |
| 2 clove | Garlic | 10 |
| 1 pc | Carrot | 70 |
| 1 tsp | Salt | 6 |
Nutrition per serving
| Energy | 387 kcal / 1 617 kJ |
|---|---|
| Protein | 14.5 g |
| Carbohydrates | 38.1 g |
| of which sugars | 6.0 g |
| Fat | 21.6 g |
| Fibre | 6.2 g |
| Salt | 1.6 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Fry the onion, garlic and ginger.
- Add the lentils, carrot and 800 ml of water and simmer for 15 minutes.
- Stir in the coconut milk, blend and season.