I'm usually on a curry kick in February, as I explained before. Today my lap band is giving me some problems, so I have decided to just eat soup for now. I threw this together in about 25 minutes and it's tasty and satisfying.
Curried Lentil Soup
1/2 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger or 1 teaspoon dried
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon Madras curry powder
1/2 cup lentils
1/3 cup fresh cilantro, roughly chopped
4 cups water or broth
pinch of chili flake, if desired
salt and pepper to taste
1/4 cup coconut milk
In a soup pot cook the onion over medium heat for about 5 minutes. Add the garlic and cook an addition 3 minutes. Add in the ginger. Sprinkle the spices over the onions, garlic and ginger. Stir to coat. Add the lentils and stir to coat. Pour in the liquid and bring the mixture to a boil. Boil until the lentils are tender (I used red lentils and they took about 20-25 minutes). When the lentils are tender, add the fresh cilantro and puree the soup until smooth. Stir in the coconut milk and add salt and pepper.
4 comments:
That sounds delicious!
We tried your carrot soup from the news letter this week, by the way, and it was great! (I doubled the amount of carrots and added a little bit more coconut milk to make it more filling - it appears I am unable to simply follow a recipe. ^^ )
I'm glad it turned out well for you! I like hearing about changes people make to my recipes. It helps me refine them and make them better. Thank you!
You really do love yourself some curry, girl! I didn't have carrots on hand to try your last recipe, but I always have dried lentils in the house. This should be good!
Ooh! I have all this stuff! Like, now! I don't have to go to the grocery store! ...To the stove!
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