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Lentil Soup With Coconut Milk
ANN MARIE RUBY

LOW-CARB LENTIL SOUP WITH COCONUT MILK

This delicious comfort lentil soup with coconut milk is vegetarian, low-carb, and easy to make!
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Servings: 10 people
Ingredients Method Notes

Ingredients
  

  • 2 cups Brown/Green Lentil
  • 6 cups Water
  • 2 Onions
  • 1 tsp Garlic
  • 2 sticks Celery cut and diced
  • 1 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 2 tsp Curry Powder
  • Salt as needed
  • Rosemary (or substitute with cilantro) as needed
  • 1 tsp Olive Oil
  • 15 oz Coconut Milk

Method
 

  1. I soak the lentil for half an hour. Then, I place the olive oil in my wok as I cook the cut onions, garlic, ginger, turmeric, cumin, coriander, and chili powder and add salt to it.
  2. After the onions are cooked, I add the drained lentil and stir it as I add the water and let it boil. After the lentil is cooked in about twenty minutes, I add celery and rosemary to it.
  3. After the lentil is finished cooking, I add coconut milk just before serving.

Notes

TOTAL CARBOHYDRATES CALCULATION FOR 10 SERVINGS:
  • Total carbohydrates: 184.4
  • Total fiber: 69
  • Net carbohydrates (total carbohydrates-fiber): 115.4
  • Net carbohydrates per serving: 11.54 net carbohydrates
  • This includes the carbohydrates in the lentil, onions, celery sticks, and coconut milk