Spiced Coconut-Red Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A handheld immersion blender makes quick work of pureeing this yellow-hued lentil soup in the pot. 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 chicken 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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