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Name: Coconut and Red Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Thai
Ingredients: 1-1/2 tablespoons cumin seeds (or powder); 1 tablespoon coriander seeds (or powder); 2 tablespoons olive oil; 1/2 red serrano or cayenne pepper; 1 small white onion diced; 1-1/2 cups red lentils; 4-5 cups vegetable stock; 1 12 oz. can coconut milk; 2 tablespoons ginger grated or minced; 1/2 tablespoon black pepper; 1/2 tablespoon sea salt; 2 tablespoons lemon zest 1 lemon rind; 2 lemons juiced; 1/2 bunch cilantro; avocado, diced (optional)

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INGREDIENTS

1-1/2 tablespoons cumin seeds (or powder)
1 tablespoon coriander seeds (or powder)
2 tablespoons olive oil
1/2 red serrano or cayenne pepper
1 small white onion ; diced
1-1/2 cups red lentils
4-5 cups vegetable stock
1 12 oz. can coconut milk
2 tablespoons ginger ; grated or minced
1/2 tablespoon black pepper
1/2 tablespoon sea salt
2 tablespoons lemon zest ; 1 lemon rind
2 lemons ; juiced
1/2 bunch cilantro
avocado, diced (optional)

INSTRUCTIONS

Toast cumin and coriander seeds in dry pot on medium heat for 2 minutes until you smell the robust aromas. (use grinder first)

Add the olive oil, pepper, and onion. Stir consistently until the onion is golden and translucent.

Add the next 6 ingredients.

Put on low heat, stir well and cover. Allow to cook for about 30-35 minutes, stirring until the lentils have "melted", meaning that they have lost their round shape and have softened. You may need to add more water to get the desired thickness.

When soup is done, add the lemon zest, lemon juice and chopped cilantro.

Remove from heat and service with diced avocado, if using and cilantro leaves.

NOTES

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Coconut and Red Lentil Soup

1-1/2 tablespoons cumin seeds (or powder)
1 tablespoon coriander seeds (or powder)
2 tablespoons olive oil
1/2 red serrano or cayenne pepper
1 small white onion diced
1-1/2 cups red lentils
4-5 cups vegetable stock
1 12 oz. can coconut milk
2 tablespoons ginger grated or minced
1/2 tablespoon black pepper
1/2 tablespoon sea salt
2 tablespoons lemon zest 1 lemon rind
2 lemons juiced
1/2 bunch cilantro
 avocado, diced (optional)

Toast cumin and coriander seeds in dry pot on medium heat for 2 minutes until you smell the robust aromas. (use grinder first)
Add the olive oil, pepper, and onion. Stir consistently until the onion is golden and translucent.

Add the next 6 ingredients.

When soup is done, add the lemon zest, lemon juice and chopped cilantro.

Remove from heat and service with diced avocado, if using and cilantro leaves.

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Nutrition

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Serving Size: 1 Serving (43g)
Recipe Makes: 8 Servings

Calories: 24
Calories from Fat: 9 (38%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 328.9mg		11 %
Potassium 74.4mg		2 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.2g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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