Yellow Lentil Soup with Coconut Milk

Rania Al-ThaniCuoco

A delicious and healthy soup that combines yellow lentils and coconut milk with distinctive flavors.

Ingredienti

• Washed and drained yellow lentils
  1 cup
• Washed and drained chickpeas
  1 cup
• Acqua
  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
• Salsa di pomodoro
  0.3 cup
• Latte di cocco
  1 can
• Salt to taste
  0
• Chopped coriander for garnish
  1 bunch

Passi

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.

   Utensili necessari:

   Pentola

   10 minuti
2. 2

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

   2 minuti
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.

   Utensili necessari:

   Padella

   4 minuti
4. 4

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

   1 minuti
5. 5

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

   2 minuti
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 minuti
7. 7

   Garnish with fresh coriander and green onions when serving.

   1 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Acquaper 100g

Acqua100 g

Salsa di pomodoroper 100g

Energia50 kcal

Proteine1.5 g

Grassi totali0.2 g

Carbohydrate10 g

Zuccheri totali3 g

Fibre alimentari1 g

Latte di coccoper 100g

Energia230 kcal

Proteine2.3 g

Grassi totali24 g

Carbohydrate6 g

Zuccheri totali6 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag