A creamy tomato soup with curried lentils, coconut milk, onions and garlic.
- Total time:
35 minutes
- Servings:
13
|
Ingredient |
Weight |
Measure |
|---|
|
lentils , dry, rinsed, drained |
6.0 oz. |
1 cup |
|
canola oil | |
2 tbsp. |
|
onion , thinly sliced |
3.0 oz. |
1 cup |
|
garlic , peeled, chopped | |
1.5 tbsp. |
|
curry powder | |
1.5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea | |
1 can |
|
water | |
3 cup |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.25 tsp. |
|
unsweetened coconut milk |
28.0 oz. |
2.25 cup |
1. Prepare lentils according to package directions. Reserve for later use.
2. Using large sauce pot, heat oil over medium heat. Add onions. Cook for 2-3 minutes.
3. Add garlic. Cook for 1-2 minutes (don't burn garlic).
4. Add the curry powder. Stir and cook until curry is lightly toasted.
5. Add Campbell’s® Condensed Tomato Soup and water. Simmer for 5 -6 minutes.
6. Add reserved, cooked lentils and reduce heat to low.
7. Add salt, pepper and coconut milk. Simmer for additional 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
8. To serve, using an 8 fl. oz. ladle, portion 1 cup into serving bowl. Serve immediately.
A creamy tomato soup with curried lentils, coconut milk, onions and garlic.
-
Total time:
35 minutes
-
Servings:
13
|
Ingredient |
Weight |
Measure |
|---|
|
lentils , dry, rinsed, drained |
6.0 oz. |
1 cup |
|
canola oil | |
2 tbsp. |
|
onion , thinly sliced |
3.0 oz. |
1 cup |
|
garlic , peeled, chopped | |
1.5 tbsp. |
|
curry powder | |
1.5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea | |
1 can |
|
water | |
3 cup |
|
kosher salt | |
1 tsp. |
|
black pepper , ground | |
0.25 tsp. |
|
unsweetened coconut milk |
28.0 oz. |
2.25 cup |
1. Prepare lentils according to package directions. Reserve for later use.
2. Using large sauce pot, heat oil over medium heat. Add onions. Cook for 2-3 minutes.
3. Add garlic. Cook for 1-2 minutes (don't burn garlic).
4. Add the curry powder. Stir and cook until curry is lightly toasted.
5. Add Campbell’s® Condensed Tomato Soup and water. Simmer for 5 -6 minutes.
6. Add reserved, cooked lentils and reduce heat to low.
7. Add salt, pepper and coconut milk. Simmer for additional 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
8. To serve, using an 8 fl. oz. ladle, portion 1 cup into serving bowl. Serve immediately.
