Red Lentil Soup With Curry And Coconut Milk

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped - (2 cups) (medium)
1 cup	237ml	Red lentils
3 cups	330g / 11oz	Carrots - peeled, and (medium)
		Roughly chopped - (1 cup)
1		Coconut milk - (14 oz)
1 teaspoon	5ml	Salt
1		Bay leaf
3		Garlic cloves - minced
1		Fresh ginger - (1" long) - minced
1 tablespoon	15ml	Curry powder - preferably hot
1/2 cup	8g / 0.3oz	Chopped cilantro

Recipe Instructions

In medium saucepan, heat 2 tablespoon 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 teaspoon 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 tablespoon 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.

This recipe yields 4 to 6 servings.

Per Serving: 399 Cal; 14g Prot; 26g Total Fat (16 Sat. Fat); 33g Carb.; 0mg Chol; 33mg Sod.; 14g Fiber.

Description:

"This velvety smooth soup is especially suited as a light meal with brown rice and vegetables."

Source:
Vegetarian Times, January 2002

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