Red Lentil and Carrot Soup With Coconut for the Crock Pot
photo by Ashley Cuoco
- Ready In:
- 8hrs 20mins
- 2 cups red lentils, well washed
- 1 tablespoon olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons turmeric
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black peppercorns
- 1 (28 ounce) can tomatoes, including juice
- 2 large carrots, peeled
- 1 tablespoon fresh lemon juice
- 6 cups vegetable broth or 6 cups chicken broth
- 1 (14 ounce) can light coconut milk
- 1 -4 teaspoon of your favorite hot sauce
- 1⁄2 cup finely chopped cilantro (to garnish)
- In a large skillet cook onions in the olive oil until soft.
- Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
- Add tomatoes and bring to a boil, breaking them up as you stir.
- Add carrots, lentils, lemon juice and broth.
- Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
- Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Questions & Replies
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I cooked it on the hob, 2 batches one with coconut, one without. With less stock, it would be great (both ways) as a side-dish for an Indian spread. Absolutely yummers. I would not describe this as 'nutty', not like hazelnuts, peanuts & walnuts are nutty, but it IS interesting. I often have lentils as part of an Indian or vegetarian meal but have not had them with coconut before, I was very impressed!! I am looking forward to more in the winter (I like this cold too); also looking forward to trying the suggestions other reviewers have posted here, lots recommend ginger, I know lots of Indian recipes use quite a lot of ginger with red lentils - my favourite recipe, from an Indian, says to use a 2" cube (for a side serving for 4) without peeling or chopping but discarding afterward. I really liked the lentil/coconut milk combo, thanks.
This soup was seriously AMAZING. I wished I never had to stop eating it! I cut back the lentils by a half cup, the broth by 1.5 cups and the coconut milk by 1/2 cup in order to reduce the calories, plus I used 5 carrots and extra cumin. I also ran the immersion blender a touch to make it a little thicker. Wow! It was so good! Next time I think I might use a little less broth and then serve it over brown rice.
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