A creamy tomato soup with curried lentils, coconut milk, onions and garlic.
- Total time:
- Serving size:
SERVING (8 FL. OZ. LADLE; 1 CUP)
|
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:
- Serving size:
SERVING (8 FL. OZ. LADLE; 1 CUP)
|
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.
