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COCONUT LENTIL SOUP




Source of Recipe


WW Community


Recipe Introduction


POINTS® values per serving | 2
Servings | 4
(makes 2 meal-size servings or 4 appetizer-size servings)


List of Ingredients




1 1/2 cups cooked lentils
1/2 cup A Taste of Thai Lite Coconut Milk
2 cups ff chicken broth
1/2 tsp cumin
parsley, salt, pepper
1/2 cup chopped carrots
1/2 cup chopped onions
1 clove garlic

Recipe



Saute onions, carrots (and a little diced red bell pepper if you like - 0-pts), until they begin to soften. Add cumin, garlic salt, pepper, and cook for another 30 seconds. Add lentils and broth. Bring to a boil. Reduce heat to medium and cook for about 10 minutes. Add about 1/2 cup of the hot broth to the coconut milk to temper it, then add the coconut milk mixture back to the pot. Bring up to a simmer and for about 10 minutes, then serve.
* I like this to be rustic, but if you prefer a creamier texture, you can pulse the soup in a food processor or blender before adding the coconut milk.

Original recipe called for dry red lentils to be cooked slower. But to save time (and calories) I used regular, canned lentils. I also add a few red pepper flakes for heat and about 1/2 tsp of Splenda to bring out the flavor of the coconut milk.