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Red Lentil Soup with Coconut Milk
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1 1/2 Starch , 1/2 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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2 each  medium onions
2 each  large garlic cloves
4 each  medium tomatoes
0 1/2 tsp  ground turmeric
1 tsp  ground cumin
1 tsp  cardamom pods
0 1/2 each  cinnamon sticks
1 cup  red lentils, dried
3 3/4 cup  cold water
14 oz  canned coconut milk
1 tbsp  fresh lime juice
1 pinch  salt and pepper
1 tsp  cumin seeds
  1. Place onions, garlic, tomatoes, turmeric, cumin, cardamom pods, cinnamon, lentils and water into a large pan.
  2. Bring to boil, lower heat, cover and simmer for 20 minutes.
  3. Remove cardamom pods and cinnamon stick, then puree the mixture in a blender or food processor.
  4. Press the soup through a strainer, then return to clean pan.
  5. 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.
  6. Reheat the soup gently without boiling. Swirl in the reserved coconut milk, garnish with cumin seeds and serve piping hot.

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