CURRIED LENTIL TOMATO & COCONUT SOUP MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
Nutrition Facts
Serving Size
SERVING (8 FL. OZ. LADLE; 1 CUP)
Amount Per Serving
Calories 234
% Daily Value
Total Fat 10.8g
17%
Saturated Fat 7.6g
38%
Cholesterol 0mg
0%
Sodium 565mg
24%
Total Carbohydrate 29.4g
10%
Dietary Fiber 2.9g
12%
Protein 6.4g
13%
Vitamin A 3%
Vitamin C 7%
Calcium 3%
Iron 16%

curried lentil tomato & coconut soup made with campbell’s® condensed tomato soup

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 6.000 oz. 1 cup
canola oil 2 tbsp.
onion , thinly sliced 3.000 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 28.000 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 6.000 oz. 1 cup
canola oil 2 tbsp.
onion , thinly sliced 3.000 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 28.000 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.

Made with:

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