Tomatoes Red Lentils Coconut Soup
Try this Tomatoes Red Lentils Coconut Soup recipe, or contribute your own.
Try this Tomatoes Red Lentils Coconut Soup recipe, or contribute your own.
- Carbohydrate 14.5672031598767 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 (15g)
- Sodium 36.8402864583334 mg
- Sugar 14.5672031598767 g
- Trans Fat 0 g
- Calories 56 calories
Step-by-step
- 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
When working with a single heavy Dutch oven, efficiency dictates the workflow. This thick, plant-based soup draws on Mediterranean and South Asian flavor profiles by combining canned tomatoes with rich coconut milk and split legumes. Adapting this dish for specific dietary needs requires minimal changes because the base ingredients are naturally gluten-free and dairy-free. Substituting vegetable broth for water deepens the savory profile without adding animal products. Utilizing canned full-fat coconut milk provides the necessary richness to balance the acidity of the tomatoes.
- Rinse split red lentils in a fine-mesh strainer until the water runs clear to remove any residual dust from processing.
- Sweat the chopped onions in olive oil over medium-low heat for exactly three minutes until translucent, ensuring they do not brown.
- Simmer the covered pot for 20 minutes to allow the lentils to soften completely before introducing the coconut milk.
- Pulse an immersion blender directly in the pot for just a few seconds to create a semi-smooth consistency while retaining a hearty bite.
Proper seasoning adjustments should always happen near the end of the cooking process after the flavors have fully concentrated. Leftovers store safely in an airtight container in the refrigerator for up to four days.
