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Indian Lentils And Rice Soup

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Ingredients

Adjust Servings:
8 medium green onions chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper flakes
2 cloves garlic finely chopped
5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
1 1/2 cups dried lentils sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomatoes chopped (1 cup)
1/4 cup shredded coconut

Nutritional information

364.4
Calories
29 g
Calories From Fat
3.3 g
Total Fat
2.3 g
Saturated Fat
1.2 mg
Cholesterol
250.9 mg
Sodium
64.5 g
Carbs
16.6 g
Dietary Fiber
7.2 g
Sugars
19.2 g
Protein
260g
Serving Size

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Indian Lentils And Rice Soup

Features:
    Cuisine:

    This isn't all that soupy (I sort of expected as much), but I liked it just the same. I loved the flavor of the mint and the coconut and they went perfectly with the green onion. I added my tomato with the broth and lentils as we don't like uncooked tomato, but otherwise followed the recipe. Great exotic, but not too foreign flavors and I love the savory use of coconut and mint. I felt that there was a little something missing, but I couldn't quite place it. Maybe some fresh cilantro or some coconut milk or some lime juice? Not sure. But it was pretty good as-is!

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Indian Lentils and Rice Soup,From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn’t enjoy the mint and coconut in it so we serve hers without!,This isn’t all that soupy (I sort of expected as much), but I liked it just the same. I loved the flavor of the mint and the coconut and they went perfectly with the green onion. I added my tomato with the broth and lentils as we don’t like uncooked tomato, but otherwise followed the recipe. Great exotic, but not too foreign flavors and I love the savory use of coconut and mint. I felt that there was a little something missing, but I couldn’t quite place it. Maybe some fresh cilantro or some coconut milk or some lime juice? Not sure. But it was pretty good as-is!,From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn’t enjoy the mint and coconut in it so we serve hers without!


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    Steps

    1
    Done

    Spray 3-Quart Saucepan With Nonstick Cooking Spray.

    2
    Done

    Cook Green Onions, Gingerroot, Red Pepper and Garlic in Saucepan Over Medium Heat 3 to 5 Minutes, Stirring Occasionally, Until Onions Are Tender.

    3
    Done

    Stir in 5 Cups of the Broth, the Lentils, Turmeric and Salt.

    4
    Done

    Heat to Boiling; Reduce Heat.

    5
    Done

    Cover and Simmer About 25 to 30 Minutes, Adding Remaining Stock If Needed, Until Lentils Are Tender.

    6
    Done

    Stir in Tomato, Coconut and Mint.

    7
    Done

    Serve Over Rice With Yogurt.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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