Curried Coconut Lentil Soup

Name: Curried Coconut Lentil Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 bell pepper, seeded and chopped; 1 medium carrot, peeled and chopped; 2 Tbsps curry powder; 2 Tbsps coconut oil or extra virgin olive oil; 6 servings fresh chopped cilantro for garnishing; 2 Tbsps fresh ginger, peeled and minced; 2 garlic cloves, peeled and minced; 397 grams can light coconut milk; 1 medium onion, peeled and chopped; 118 milliliters quinoa; 237 milliliters red split lentils; 6 servings salt and freshly ground pepper; 2 liters about of filtered water; 237 milliliters yellow split peas

Curried Coconut Lentil Soup might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 394 calories, 19g of protein, and 11g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. From preparation to the plate, this recipe takes around 50 minutes. A mixture of curry powder, peas, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.