Yellow Lentil Soup with Coconut Milk

Rania Al-ThaniChef

Ingredients

• Washed and drained yellow lentils
  1 cup
• Washed and drained chickpeas
  1 cup
• Water
  1.5 liter
• Peeled and diced carrot
  1 piece
• Fresh ginger, peeled and chopped
  2 tablespoons
• Madras curry
  2 tablespoons
• Olive oil or butter
  2 tablespoons
• Green onions or sliced leeks
  6 pieces
• Small raisins
  0.3 cup
• Tomato Sauce
  0.3 cup
• Coconut milk
  1 can
• Salt to taste
  0
• Chopped coriander for garnish
  1 bunch

Steps

1. 1

   Boil the chickpeas, lentils, and a quarter of the ginger with the carrot in the amount of water in a covered pot until the chickpeas are cooked.

   Required Tools:

   Pot

   10 min
2. 2

   Meanwhile, roast the curry powder over the heat until fragrant. Then remove it immediately from the heat to prevent burning.

   2 min
3. 3

   Heat the oil or butter in a frying pan, then add three-quarters of the onion along with the remaining ginger and raisins, and sauté over medium heat for two minutes. Then add the tomato sauce and continue stirring for two minutes.

   Required Tools:

   Frying Pan

   4 min
4. 4

   Add the roasted curry to the onion mixture and stir well.

   1 min
5. 5

   Add the onion mixture to the soup along with the salt and coconut milk.

   2 min
6. 6

   Leave the pot uncovered for 20 minutes or more, depending on the preferred consistency of the soup, as it thickens with continued cooking.

   20 min
7. 7

   Garnish with fresh coriander and green onions when serving.

   1 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Waterper 100g

Water100 g

Tomato Sauceper 100g

Energy50 kcal

Protein1.5 g

Total Fat0.2 g

Carbohydrate10 g

Total Sugars3 g

Dietary Fiber1 g

Coconut milkper 100g

Energy230 kcal

Protein2.3 g

Total Fat24 g

Carbohydrate6 g

Total Sugars6 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags