Tomatoes Red Lentils Coconut Soup

• Produce

  • 1 Onion
  • 1 Parsley
  • 1 cup Split red lentils

• Canned Goods

  • 1 can Coconut milk
  • 2 tbsp Tomato paste
  • 3 cups Water or broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 1 can (15 0z chopped tomatoes

Found on innocentdelight.com

Description

Ingredients

• 1 onion, chopped
• 1 cup of split red lentils, rinsed
• 2 tablespoon of tomato paste
• 1 can (15 0z) chopped tomatoes
• 1 can (15 oz) coconut milk
• 1 tablespoon olive oil, plus more for garnish
• 3-4 cups of water or broth
• Salt and pepper to taste
• Parsley to garnish

Directions

• In a dutch oven or other heavy pan, heat up the oil, add onion and cook for 3 minutes until translucent
• Add tomato paste, lentils, and can of tomatoes
• Stirr and let it cook for another 3 minutes
• Add water or broth, cover and let it cook for about 20 minutes
• Add coconut milk, salt and pepper and cook for another 10 minutes
• Adjust seasoning
• At this time you can use immerse blander and blend some of the soup (or as much as you like; I like it a little chunky so I only pureed a little bit to give it texture)
• Serve with parsley, olive oil and cracked pepper.
• Enjoy