Curried Lentil Tomato & Coconut Soup
A creamy tomato soup with curried lentils, coconut milk, onions and garlic
Total Time
15 min
Made with
250 mL
13
- 1 cup 250 mL Lentils, dry, rinsed, drained
- 2 tbsp 30 mL Canola oil
- 1 cup 250 mL Onion, thinly sliced
- 1 ½ tbsp 20 mL Garlic, peeled, minced
- 1 ½ tbsp 20 mL Curry powder
- 1 can 1.36 L Classic Tomato
- 5 ½ cups 1.4 L Water
- 1 ½ tsp 15 mL Kosher salt
- ¼ tsp 1.25 mL Black pepper, ground
- 2 ¼ cups 560 mL Unsweetened coconut milk
- Prepare lentils according to package directions. Reserve for later use.
- Using large sauce pot, heat oil over medium heat. Add onions. Cook for 2-3 minutes.
- Add garlic. Cook for 1-2 minutes (don’t burn garlic).
- Add ½ the curry powder. Stir and cook until curry is lightly toasted.
- Add Campbell’s® Condensed Tomato Soup and water. Simmer for 5 -6 minutes.
- Add reserved, cooked lentils and reduce heat to low.
- Add salt, pepper and coconut milk. Simmer for additional 10 minutes.
CCP: Heat to a minimum internal temperature of 74°C for 1 minute.
CCP: Hold for hot service at 60°C or higher until needed. - To serve: Portion 250 mL soup into a serving bowl. Top each bowl with fresh basil. Serve immediately.
Nutrition Facts
Per
250 mL
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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