Lentil, Rice & Coconut Soup

4-6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"I first heard of this recipe on A.B.C. radio, I thought about it and decided to look it up, so I could try it over winter. The recipe is by Alison Alexander, and although I have not made it yet, it sounds wonderful."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (720.5 g)
  • Calories 621.1
  • Total Fat - 16.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 37.7 mg
  • Sodium - 1355.6 mg
  • Total Carbohydrate - 81.4 g
  • Dietary Fiber - 17.9 g
  • Sugars - 10.6 g
  • Protein - 37.1 g
  • Calcium - 187.1 mg
  • Iron - 8.1 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.8 mg

Step 1

Heat the onion in a large pot and sauté the onion slowly until the onion is transparent., add the garlic, turmeric and ginger and stir for 1 minute. Add the spices and lentils and rice and stir to combine.

Step 2

Pour in the chicken stock, stirring together and bring to the boil. Reduce heat and simmer, covered, for about 25 minutes or until the lentils and rice are tender. Remove the lid and add the coconut milk.

Step 3

Bring the heat just up to the boil then remove from heat and serve with coriander sprinkled on top.

Tips & Variations


No special items needed.

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