Red Lentil Soup with Curry and Coconut Milk
Vegetarian Times Issue: January 1, 2002 p.47
This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.
Directions
- In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
- Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
- Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.
ingredient list
4 to 6 servings
- 3 Tbs. vegetable oil
- 2 medium onions, chopped (2 cups)
- 1 cup red lentils
- 3 medium carrots, peeled and roughly chopped (1 cup)
- 14-oz. can coconut milk
- 1 bay leaf
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 Tbs. curry powder, preferably hot
- 1/2 cup chopped cilantro
Nutritional Information
Per serving:
| Calories |
399 |
| Protein |
14g |
| Total fat |
26g |
| Saturated fat |
16g |
| Carbs |
33g |
| Cholesterol |
mg |
| Sodium |
33mg |
| Fiber |
14g |
| Sugars |
g |
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