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Coconut Curry Red Lentil Soup

Here is a savory, vegetarian-friendly soup, just perfect for those of you trying to follow a diet. And it's also one with great flavor. A fusion of Middle-Eastern and Thai cuisine, this soup is perfect if you're looking for something light, easy-to-make, and savory.
Here is a savory, vegetarian-friendly soup, just perfect for those of you trying to follow a diet. And it's also one with great flavor. A fusion of Middle-Eastern and Thai cuisine, this soup is perfect if you're looking for something light, easy-to-make, and savory.

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Ingredients

2 garlic cloves
1 green chili
0.5 ounce ginger
1 carrot
1 onion
1 tablespoon olive oil
5 ounces of red lentil
2 cups of vegetable stock
1 cup canned tomatoes
1 teaspoon curry paste
½ cup coconut milk
heavy cream (for serving)
roasted tortilla wrap (for serving)

Ingredients

Steps

1
Done

First place the garlic, chili, ginger, carrot, and onion on a wooden board. Slice them.

2
Done

Heat the olive oil in a saucepan over medium heat. Add the sliced veggies, red lentils, and pour the vegetable stock over them.

3
Done

Bring to a boil, and add the canned tomatoes, curry paste, and coconut milk.

4
Done

Stir and simmer everything for 40 minutes.

5
Done

When the lentils are cooked, pour the mixture into a blender and blend it until you make a smooth soup.

6
Done

Serve the soup topped with 1 tablespoon of heavy cream and some roasted tortilla wrap.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

414 kcal
Calories
19 g
Protein
17 g
Fat
50 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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