Red Lentil Soup with Curry and Coconut Milk

[Guest guest]

Red Lentil Soup with Curry and Coconut Milk

4 to 6 servings

 

This velvety smooth soup is especially suited as a

light meal with brown rice and vegetables.

 

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

1. 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.

 

2. 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.

 

3. 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.

PER serving: 399 CAL; 14 G PROT; 26 G TOTAL FAT (16

SAT. FAT); 33 G CARB.; 0 MG CHOL; 33 MG SOD.; 14 G

FIBER

 

 

 

 

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