Coconut Lentil Soup

Coconut gives a sweet, interesting flavor and a bisque-like texture to this easy and quick vegan soup.

Step: 1

Place the lentils and water in a medium saucepan over medium heat, and bring to a boil. Stir in onion, garlic, and ginger. Cover, reduce heat, and simmer 30 minutes, or until lentils are tender.

Step: 2

Place the coconut and soy milk in a blender, and blend until smooth and thick. Stir into the lentil mixture. Season with curry and pepper. Continue cooking 10 to 15 minutes.

Per Serving: 318 calories; protein 21g; carbohydrates 47.5g; fat 5.8g; sodium 34.2mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.