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Coconut Lentil Soup with Lemongrass and Ginger

Lindsey Johnson
  • 45 minutes
  • Serves 4 to 6

INGREDIENTS

1

Cilantro, fresh

1 tbsp

Garlic, fresh

1 tbsp

Ginger, fresh

1

Green onions

2

Kaffir lime, leaves

1

Onion

2 cups

Pumpkin or butternut squash

2 cups

Red lentils

1

Thai chiles, green or red

1 can

Coconut milk, full fat

6 cups

Vegetable broth

1 tbsp

Lemongrass paste

1

Rice, hot cooked

1 tbsp

Curry powder

1

Little sugar

1

Salt