- Prep time 15 minutes
- Total time 50 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, heat oil over medium heat. Add onion; cook, stirring, for 3 minutes. Add garlic; cook for 2 minutes. Add curry powder, cinnamon and carrots; cook, stirring often, for 3 minutes.
Stir in tomato paste, lentils, coconut milk and broth; season with salt and pepper. Bring to boil; reduce heat and simmer for 25 minutes. Stir in lemon juice.
Divide soup among bowls; top with dollop of yogurt and sprinkle with almonds and cilantro. Serve with lemon slices, if desired.
TEST KITCHEN TIP
If you prefer a smooth, velvety consistency, purée the soup with an immersion blender after it has simmered for 25 minutes. And don’t hesitate to add more lemon juice for a more intense punch of flavour!
Nutritional facts Per serving: about
- Iron 5.6 mg
- Fibre 7 g
- Sodium 275 mg
- Sugars 4 g
- Protein 14 g
- Calories 330
- Total fat 13 g
- Cholesterol 0 mg
- Saturated fat 9 g
- Total carbohydrate 39 g