Ingredients40 m servings 201 cals
- 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.
- 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.
Per Serving: 201 calories; 4.9 g fat; 28.3 g carbohydrates; 10.9 g protein; 0 mg cholesterol; 220 mg sodium. Full nutrition
ReviewsRead all reviews 7
I am adding to my previous comment that I now cook this in my Insta Pot pressure cooker. So much easier and faster with less watching the liquid level. The lentils came out so much softer and we...
Delicious!!! I haven't ventured into the world of lentils before but so glad that I did.
Definitely some sun to warm up your cloudy day. I used cooked green lentils, so I was able to maintain the cooking time more or less. I added a touch of apple cider vinegar at the end and topp...
This is a great, quick recipe! We made a couple of adjustments--I used veggie broth instead of water and put in a little extra to make it soupier, subbed in oregano because we were out of tarrag...
I loved this recipe. So to have some leftovers I doubled it. I added a can of coconut milk and since I like spicy dishes I doubled the curry and added cayenne to taste.