Vegetarian

Coconut with Red Lentils and Carrot Soup is for Soup.

Coconut with Red Lentils and Carrot Soup takes 10 minutes to prepare.

Coconut with Red Lentils and Carrot Soup takes 240 minutes to cook.

Coconut with Red Lentils and Carrot Soup makes 8 servings.

The ingredients for Coconut with Red Lentils and Carrot Soup are:

2 cups Red Lentils, rinsed
1 tbsp Extra Virgin Olive Oil Cold Pressed
2 Medium Onions, diced
3 cloves Garlic, sliced small or minced
2 large Carrots, sliced
2 tsp ground Turmeric
2 tsp ground Cumin
1 tsp Sea Salt
1 tsp Black Pepper
1 can (280z) Stewed tomatoes
1 Vegetable Bouillon Cubes
1 Can (14oz) Coconut Milk
1 tbsp Fresh Lemon Juice
6 cups water

Here is how you make Coconut with Red Lentils and Carrot Soup:

In a skillet, heat the oil, add the garlic, onions and carrots, saute until just softened, about 5 mins. Transfer to a slow cooker, add the rinsed lentils, and spices, add the 6 cups water and the boullion cube, stir then add in the tomatoes. Cover with lid, turn slow cooker onto high and set for 4hours, check after 2 hours add more water if needed. After 4 hours and lentils are soft, turn slowcooker to low, slowly add the coconut milk and lemon juice, heat through slowly. Do not boil. Serve hot.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.

The nutritional information for Coconut with Red Lentils and Carrot Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.9

• Total Fat: 11.5 g
• Cholesterol: 0.0 mg
• Sodium: 332.7 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 6.1 g
• Protein: 7.3 g

The dietary needs meet for Coconut with Red Lentils and Carrot Soup is Vegetarian