vt red lentil soup with curry and coconut milk

[Guest guest]

here's the other one -- similar -- from veg times

 

 

* Exported from MasterCook *

 

Red Lentil Soup with Curry and Coconut Milk

 

Recipe By :Vegetarian Times magazine

Serving Size : 0 Preparation Time :0:00

Categories : Legumes Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegetable oil

2 cups chopped onions

1 cup red lentils

1 cup chopped carrots -- (peeled)

14 ounces canned coconut milk

1 teaspoon salt

1 bay leaf

3 cloves garlic -- minced

1 piece fresh ginger -- (1-inch) minced

1 tablespoon curry powder -- preferably hot

1/2 cup chopped cilantro

 

In medium saucepan, heat 2 tablespoons of the oil over medium heat. Add onions

and cook, stirring often, until onions start to brown, about 10 minutes.

 

Add 4 cups of water, the lentils, carrots, coconut milk, salt and bay leaf.

Cover and bring to a boil. Reduce heat and simmer, partly covered, until lentils

are tender, about 20 minutes.

 

Meanwhile, in same skillet, heat remaining 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. Season

to taste. Serve hot.

 

Source:

" Vegetarian Times magazine (year unknown) "

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Per Serving (excluding unknown items): 2021 Calories; 129g Fat (54.7% calories

from fat); 69g Protein; 172g Carbohydrate; 71g Dietary Fiber; 0mg Cholesterol;

2270mg Sodium. Exchanges: 7 1/2 Grain(Starch); 4 1/2 Lean Meat; 8 1/2

Vegetable; 1 Fruit; 25 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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