Coconut Lentil Soup with Lemongrass and Ginger

CAFE JOHNSONIA
16Ingredients
45Minutes
530Calories

Ingredients

US|METRIC
  • 2 cups red lentils (or yellow split peas, sorted and rinsed well)
  • 1 onion (diced)
  • 8 cups vegetable broth (can also use chicken broth or water, add less for a thicker soup)
  • 2 cups pumpkin (diced, or butternut squash)
  • 1 can full fat coconut milk
  • 1 tablespoon lemongrass (paste)
  • 1 tablespoon fresh ginger (finely grated, use a microplane)
  • 1 tablespoon garlic (fresh)
  • 1 tablespoon curry powder (or to taste, some powders and pastes are spicier than others)
  • 2 kaffir lime leaves (fresh or frozen, or strips of lime zest)
  • salt (to taste)
  • sugar (a little)
  • fresh cilantro (garnish)
  • sliced green onions (garnish)
  • thai chiles (sliced green or red, garnish)
  • cooked rice (for serving, optional)
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    NutritionView More

    530Calories
    Sodium70% DV1680mg
    Fat31% DV20g
    Protein45% DV23g
    Carbs23% DV70g
    Fiber108% DV27g
    Calories530Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol
    Sodium1680mg70%
    Potassium1370mg39%
    Protein23g45%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber27g108%
    Sugars14g28%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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