Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saute 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 127 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 31.2mg||10 %|
|Sodium 602.7mg||21 %|
|Potassium 699.8mg||18 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 26.4g|
|Protein 21.4g||31 %|
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Calories per serving: 336
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