Thai Lentil Soup
The flavours of Thailand – coconut, ginger, fenugreek and chili – come together to create a delicious and bold soup. Some like it hot!
Makes 8 cups. Just add water. All-natural. Vegan. Handmade in Caledon by TheSoupGirl.400g jar.
Ingredients: Lentils, unsweetened coconut, organic black rice, onion, garlic, spices, herbs, organic sea salt, black pepper, white pepper, chili pepper.
Nutrition Facts per 1 cup (250ml): Calories 143, Fat 1g (1%), Saturated Fat 0g + Trans Fat 0g (0%), Cholesterol 0mg, Sodium 443mg (18%), Carbohydrate 27g (9%), Fibre 4g (17%), Sugars 3g, Protein 8g, Vit A (0%), Vit C (7%), Calcium (4%), Iron (15%). % = % Daily Value
HEAT: 4/5 (spicy!)
Stovetop: Combine jar’s contents and 8 cups of water in a soup pot. Bring to a boil, then cover, reduce heat and simmer on medium-low for just over 30 minutes, or until lentils are tender.
Slow Cooker: Combine jar’s contents and 8 cups of water in a crockpot. Cook on high for approximately 2-3 hours or on low for approximately 5-6 hours.
Pressure Cooker (aka Instant Pot): Combine jar’s contents and 8 cups of water in an Instant Pot. Set Instant Pot to Manual Pressure Cook and cook on HIGH pressure for 8 minutes. Allow the cooker to release pressure naturally.
Tasty Tips: Once the soup is finished cooking, add a cup of coconut milk to the soup pot, a squeeze of lemon or lime and some fresh cilantro.