Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
4
Yield:
4 1/2-cup servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.

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  • Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

Cook's Note:

Use broth instead of water if preferred.

Nutrition Facts

201 calories; protein 10.9g; carbohydrates 28.3g; fat 4.9g; sodium 219.8mg. Full Nutrition
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