Coconut Lentil Soup with Lemongrass and Ginger

Health Highlights

A healthy vegan soup made with red lentils, coconut milk, and butternut squash. Serve over hot cooked rice.

Ingredients

2 cup	Red lentils, raw ((or yellow split peas), sorted and rinsed well)
1 medium	Yellow onion (diced)
7 cup	Vegetable stock/broth, gluten-free (6-8 cups; can also use; broth; water; add less for a thicker soup)
2 cup cubes	Pumpkin (diced; or butternut squash)
1 can(s) (15oz)	Coconut milk, sweetened
1 tbsp	Lemongrass paste
1 tbsp minced	Ginger root (fresh; finely grated (use a microplane))
1 tbsp	Garlic (fresh)
1 tbsp	Curry powder (or to taste, some powders and pastes are spicier than others))
2 leaf	Kaffir Lime Leaves (fresh; frozen (or strips of; zest))
1 pinch	Salt (to taste)
1 dash	Stevia sweetener, powder (a little - to taste)
1/3 cup	Cilantro (coriander) (fresh; garnish)
2 green onion (stem)	Green onion (sliced; garnish)
1 tsp, minced	Red Thai chili pepper (sliced green or red Thai chiles, garnish)
2 1/2 cup	Brown rice, long-grain, cooked (hot; for serving (optional))

Place lentils, onion and vegetable broth in a 3-4 quart pot. Bring to a simmer, cover and cook until lentils start to soften, about 15-20 minutes. Add the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves. Season well with salt, to taste. Bring back to a low simmer and cook until the lentils have completely broken down and squash is tender. Taste and adjust any seasonings as desired. Add a pinch of sugar.
To serve, ladle soup over hot, cooked rice and garnish as desired.

Calories 461

Calories from fat 47

Calories from saturated fat 23.2

Total Fat 5.2 g

Saturated Fat 2.6 g

Trans Fat 0

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 0.9 g

Cholesterol 0

Sodium 1081 mg

Potassium 928 mg

Total Carbohydrate 86 g

Dietary Fiber 11.3 g

Sugars 8.3 g

Protein 23.1 g