Red Lentil and Carrot Soup with Coconut

By á-620

Ingredients

• 2 cups red lentils
• 1 Tbsp vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp turmeric
• 2 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp cracked black peppercorns
• 1 long red chili pepper, finely chopped
• 1 28 oz can diced tomatoes, with juice
• 2 large carrots, peeled, cut in half lengthwise and thinly sliced
• 1 Tbsp freshly squeezed lemon juice
• 6 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk

Details

Servings 8
Preparation time 20mins
Cooking time 28mins

Preparation

Step 1

In sieve rinse lentils thoroughly under cold running water, set aside
In skillet, heat oil over med heat. Add onions and cook, stirring, until soft. Add garlic, turmeric, cumin seeds, salt, peppercorns and chili pepper, and cook, stirring for 1 min.
Add tomatoes and bring to a boil, breaking up with back of spooon. Stir in carrots, lentils; lemon juice and broth
Transfer mixture to slow cooker stoneware. Cover and cook on lol 8-10 hrs or high 4-5 hrs until carrots tender and mixture is bubbling. Stir in coconut milk and cook on high for 20-30 min until heated through.

Ladle into bowls top with lemon slices and cilantro if desired