Lentil & coconut milk Soup
Curried Red Lentil
Servings 6 serving
Calories 322kcal
Ingredients
- 1.5 cups red lentil
- 250 ml coconut milk
- 1 tbsp olive oil
- 1 onion medium sized chopped
- , 5 cloves garlic minced - 6
- 1 carrot large , chopped
- 1 red bell pepper
- 2 Tomatoes medium , blanched and chopped
- ½ tsp turmeric
- 1.5 tsps curry powder
- ½ tsp cumin powder
- 1 - 2 green chilli chopped
- 1 tsp thyme dried
- ½ cup chickpea cooked
- to taste salt
Instructions
- Soak lentils/dal in water for 1 hour.
- In a pan add 1 tbsp oil. Add chopped garlic (4 cloves, keep rest for later use). Once it starts to brown, add chopped onions. Let it cook until it is transparent. Add tomatoes. mix well.
- Add chopped carrot, red bell pepper. Cook for 5-6 minutes. Add Soaked lentil. All turmeric, 1 tsp curry powder, cumin powder, chopped green chilli. Give it a good mix and cook for 5 minutes.
- Add enough water, so that lentil is completely covered with water. Let the lentil cook until it is completely done.
- At this point, if you don't want any chunks of vegetables, mash the veggies using a potato masher or back of a spoon. (I like it bit chunky though)
- Once the lentil is cooked through, add coconut milk. Adjust water to get the desired consistency. Add salt and dried thyme. Let it cook on low heat for 5 minutes. Switch of the gas.
- For crispy Chickpea topping: In a small pan put .5 tsp oil, add chopped garlic. let it get aromatic. Add cooked chickpea, remaining curry powder and a little salt. Fry till chickpeas feel slightly crispy.
Nutrition
Serving: 100g | Calories: 322kcal | Carbohydrates: 40g | Protein: 15g | Fat: 12g | Saturated Fat: 8g | Sodium: 96mg | Potassium: 777mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2694IU | Vitamin C: 39mg | Calcium: 58mg | Iron: 6mg