Warm coconut curry lentil soup
360cal, 14p, 35c, 14f (per meal)
1 cup (192g)
1 tsp (6g)
1 oz (28g)
4 cup(s) (948mL)
4 medium (244g)
2 tsp (4g)
1 tbsp (15mL)
2 tbsp (32g)
6 oz (181mL)
1 medium (2-1/2" dia) (110g)
1
Heat oil in a saucepan over medium heat. Add the carrots and onion and cook, stirring occasionally, until softened, about 3-5 minutes.
2
Stir in the tomato paste, ginger, spices, and a pinch of salt, and cook for 1 minute until fragrant.
3
Add the lentils, coconut milk, water, and some additional salt and pepper. Bring to a simmer, cover, and cook until the lentils are tender, about 15-20 minutes. Serve.