Ingredients40 m servings 201
- 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 28.3 10.9 0 220 Full nutrition
ReviewsRead all reviews 9
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...
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...
Delicious!!! I haven't ventured into the world of lentils before but so glad that I did.
Really really enjoyed this! I served it on top of steamed Jasmine rice. Did not use any oil and just left the onions to cook into the tomato juice. Also used vegetable broth which simmered down ...
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.