Wednesday, October 28, 2009

Coconut Curry Red Lentil Soup

This came together the other night so quickly, less than 30 min. and was such a warm comfort!

Coconut Curry Red Lentil Soup

Onion, roughly 1/2 c. chopped
Garlic, one clove smashed
Carrots, 2 - 4 carrots peeled and sliced
Curry powder (I used Curry Masala) approx. 1 Tablespoon
Salt 1 tsp.
Pepper (a couple pinches)
Red Lentils, approx. 2 cups
Chicken Broth, 2 cans
1 cup water
Coconut milk (1/2 of a 13 oz. can)
Frozen Peas, 1 cup

Saute the onions over low heat with a little olive oil until they begin to get tender, add the garlic and carrots, saute until the carrots are almost completely done (they can finish while the soup boils). Add the curry powder, salt and pepper, and lentils. Stir together to distribute flavors. Add the chicken broth, water and 1/4 cup of the coconut milk. Boil over medium heat until the lentils are soft all the way through. At this point add a bit more curry powder if the soup is not spicy enough for you (some curry powders carry more heat than others). Stir in the remaining coconut milk and peas. Remove from heat, let rest a bit to heat the peas, then serve.

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