Supu Ya Mbaazi Wa Nazi (tanzanian Coconut Lentil Soup)
Supu ya Mbaazi wa Nazi, also known as Tanzanian Coconut Lentil Soup, is a flavorful and comforting dish that is popular in Tanzanian cuisine. This hearty soup is made with red lentils, coconut milk, and a blend of aromatic spices, creating a rich and creamy texture with a hint of sweetness from the coconut.
Ingredients
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Stir in the ground cumin, ground coriander, and turmeric, and cook for another minute to toast the spices.
- Add the red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the lentils are tender.
- Pour in the coconut milk and stir to combine. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 12g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Stirring spoon Measuring cups and spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the coconut lentil soup with warm crusty bread or over steamed rice for a complete and satisfying meal.
Tips & tricks
Tips: For an extra kick of heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the soup before serving.
Cost
$10