Ingredients
-
2
-
1
-
2
-
4
-
2
-
2
-
1
-
1/2
-
1
-
2
-
-
-
-
-
Directions
Red Lentil and Carrot Soup With Coconut for the Crock Pot,The coconut milk in this recipe creates a nutty and interesting flavor.,Excellent soup, doubled the chopped carrots, added 6 dashes of hot sauce and 1/2 cup chopped cilantro. Excellent recipe as written. Will add to our soup rotation!,I cooked it on the hob, 2 batches one with coconut, one without. With less stock, it would be great (both ways) as a side-dish for an Indian spread. Absolutely yummers. I would not describe this as ‘nutty’, not like hazelnuts, peanuts & walnuts are nutty, but it IS interesting. I often have lentils as part of an Indian or vegetarian meal but have not had them with coconut before, I was very impressed!! I am looking forward to more in the winter (I like this cold too); also looking forward to trying the suggestions other reviewers have posted here, lots recommend ginger, I know lots of Indian recipes use quite a lot of ginger with red lentils – my favourite recipe, from an Indian, says to use a 2″ cube (for a side serving for 4) without peeling or chopping but discarding afterward. I really liked the lentil/coconut milk combo, thanks.
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Steps
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1
Done
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In a Large Skillet Cook Onions in the Olive Oil Until Soft. |
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2
Done
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Add Garlic, Turmeric, Cumin Seeds, Salt and Pepper; Cook, Stirring For 1 Minute. |
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3
Done
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Add Tomatoes and Bring to a Boil, Breaking Them Up as You Stir. |
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4
Done
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Add Carrots, Lentils, Lemon Juice and Broth. |
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5
Done
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Spoon Mixture Into Slow Cooker; Cover and Cook on High For 4-5 Hours, or Low For 8-10 Hours. |
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6
Done
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Stir in Coconut Milk and Continue Cooking on High For 20 Minutes, Until Heated Through. |
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7
Done
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Serve Topped With Fresh Cilantro and Several Dashes of Your Favorite Hot Sauce. |
