Weekly Recipe: Red Lentil, Lime & Coconut Soup

Red Lentil, Lime & Coconut Soup
POINTS® Value: 6
Servings: 5

1 Tbsp olive oil
2 medium onions, peeled and sliced
2 cloves garlic, peeled and sliced
2 tsp ground cumin
1/2 tsp ground cinnamon
3/4 pound dry lentils
28 oz can whole peeled tomatoes
64 oz water
3/4 cup plus 2 Tbsp light coconut milk
1 tbsp fresh lime juice
salt and pepper to taste

Heat olive oil in a deep pan and lightly brown the onions and garlic with spices for 5 minutes over low heat. Add lentils and tomatoes. Stir well and pour in the measured water. Stir again and season with salt and pepper to taste.

Leave to simmer until the lentils are cooked through (about 45 min), stirring occasionally. Remove from heat, add the coconut milk and lime juice. Blend the soup to a very smooth puree. Adjust the seasoning to taste before serving.

This soup comes from a little soup bar in Paris that makes some fantastic soups. The recipe as written called for regular coconut milk, but to cut the points I substituted in the light version.