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Lentil, Rice & Coconut Soup
4-6
Servings
Servings
20m PT20M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #34456
March 06, 2020
Categories: Soups/Stews, Thai, Budget-Friendly, Easy/Beginner Cooking, Easter, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spring 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."
Original recipe yields 4-6 servings
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 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.
Tags :
Soups/Stews
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