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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Red Lentil Soup with Coconut Milk

Source: dLife

Creamy red lentils, coconut milk and exotic spices blend into a delicious tasting soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	194.1

Total Carbs	28.0 g

Dietary Fiber	7.3 g

Sugars	5.9 g

Total Fat	5.2 g

Saturated Fat	3.6 g

Unsaturated Fat	0.1 g

Potassium	516.5 mg

Protein	10.2 g

Sodium	21.8 mg

Dietary Exchanges 5.2 Fat, 1.3 Vegetables, 0.0 Fruits, 1.3 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium onions 2.0
2 each large garlic cloves 4.0
4 each medium tomatoes 0.5
0 1/2 tsp ground turmeric 1.0
1 tsp ground cumin 1.0
1 tsp cardamom pods 0.5
0 1/2 each cinnamon sticks 1.0
1 cup red lentils, dried 3.75
3 3/4 cup cold water 14.0
14 oz canned coconut milk 1.0
1 tbsp fresh lime juice 1.0
1 pinch salt and pepper 1.0
1 tsp cumin seeds

Directions

Place onions, garlic, tomatoes, turmeric, cumin, cardamom pods, cinnamon, lentils and water into a large pan.
Bring to boil, lower heat, cover and simmer for 20 minutes.
Remove cardamom pods and cinnamon stick, then puree the mixture in a blender or food processor.
Press the soup through a strainer, then return to clean pan.
Reserve a little coconut milk for the garnish and add the remainder to the pan with the lime juice. Stir well and season with salt and pepper to taste.
Reheat the soup gently without boiling. Swirl in the reserved coconut milk, garnish with cumin seeds and serve piping hot.