A delicate and nourishing soup made with red lentils and coconut milk, prepared simply and ideal as comfort food. The finish with coconut milk, pepper, and extra virgin olive oil makes it enveloping and flavorful.
Step 1 of 6: Finely chop half a golden onion.
Step 2 of 6: Heat a drizzle of extra virgin olive oil in a saucepan and sauté the onion until soft.
Step 3 of 6: Add the soaked and rinsed red lentils and the two tablespoons of tomato purée; mix well.
Step 4 of 6: Season with salt and cover with enough water (about 800 mL). Bring to a boil, then simmer for about 25 minutes until the lentils are tender.
Step 5 of 6: Stir in the coconut milk, mix, and let it simmer for another 5 minutes to blend the flavors.
Step 6 of 6: Serve the soup with a drizzle of coconut milk on top, a grind of pepper, and a drizzle of raw olive oil.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
| Average values | Per serving186 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,507 kJ360 kcal | 809 kJ193 kcal |
| Fat | 12.72 g | 6.83 g |
| of which saturated fatty acids | 10.71 g | 5.75 g |
| Carbohydrates | 43.92 g | 23.58 g |
| of which sugars | 5.79 g | 3.11 g |
| Fibre | 8.47 g | 4.55 g |
| Protein | 17.51 g | 9.4 g |
| Salt | 0.04 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detected
