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Red Lentil and Carrot Soup with Coconut Recipe

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This recipe for Red Lentil and Carrot Soup with Coconut, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tom Jensen


2 c. red lentils, well washed
1 T. olive oil
2 onions, finely chopped
4 garlic cloves, minced
2 tsp. turmeric
2 tsp. cumin seeds
1 tsp. salt
tsp. cracked black peppercorns
1 (28 oz) cans tomatoes, including juice
2 large carrots, peeled
1 T. fresh lemon juice
6 c. vegetable or chicken broth
1 (14 oz) cans light coconut milk
1 4 tsp hot sauce
c. finely chopped cilantro

1. In a large skillet, cook onions in the olive oil until soft
2. Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute
3. Add tomatoes and bring to a boil, breaking them up as you stir
4. Add carrots, lentils, lemon juice and broth
5. Spoon mixture into slow cooker; cover and cook on high for 4 5 hours, or low for 8-10 hours
6. Stir in coconut milk and continue cooking on high for 20 minutes, until heated through

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
8 hours




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