Lentil, Rice & Coconut Soup
Recipe: #34456
March 06, 2020
Categories: Thai, Easter, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.