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Red Lentil and Carrot Soup with Coconut

Red Lentil and Carrot Soup with Coconut Recipe

  • 2 cups (500 ml) red lentils 
  • 1 tbsp (15 ml) vegetable oil 
  • 2 onions, finely chopped
  • 2 large carrots, peeled, cut in half lengthwise and thinly sliced 
  • 4 cloves garlic, minced 
  • 2 tsp (10 ml) turmeric 
  • 2 tsp (10 ml) cumin seeds (see Notes) 
  • 1 tsp (5 ml) salt 
  • ½ tsp (2 ml) cracked black peppercorns 
  • 1 can (28 oz/796 ml) tomatoes, including juice 
  • 6 cups (1.5 L) vegetable stock 
  • 1 can (14 oz/398 ml) coconut milk 
  • 1 tbsp (15 ml) freshly squeezed lemon juice 
  • 1 long red chili pepper or 2 Thai chilies, finely chopped (see Notes) 
  • Thin slices lemon (optional)
  • Finely chopped cilantro (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 163kcal (8%)
Total Fat 7g (11%)
Saturated Fat 3g (13%)
Cholesterol 0mg (0%)
Total Carbohydrate 22g
Dietary Fiber 5g
Sugars 5g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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