This coconut lentil soup made in a slow cooker has the richness of coconut milk and the fragrant tastes of ginger and lemongrass. This dish is ideal for a cozy meal because it is filling and healthy, full of protein and vegetables.
Ingredients:
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can 13
- 5 oz coconut milk
- 2 stalks lemongrass, bruised and chopped
- 2 inches fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 1 red bell pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons lime juice
- Fresh cilantro, for garnish
Instructions:
In a slow cooker, combine red lentils, vegetable broth, coconut milk, lemongrass, ginger, garlic, onion, carrots, red bell pepper, curry powder, turmeric, cumin, salt, and pepper
Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender and flavors are well combined
Stir in lime juice just before serving
Garnish with fresh cilantro and serve hot
