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Spiced Coconut-Red Lentil Soup
Coconut and lentils are a super yummy combo. This recipe is yet another reason I love my immersion blender. Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 5 garlic cloves, minced
- 3 cups fat-free, less-sodium broth
- 1 cup dried small red lentils
- 1/2 cup water
- 1 cup light coconut milk
- 3 tablespoons chopped fresh basil
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
Directions
- 1. Heat oil in a large saucepan over medium heat. Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender.
- 2. Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in milk and remaining ingredients; cook over medium heat 2 minutes.
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