Red lentil soup
from The Vegetarian Times Complete Cookbook
3 Tbsp. vegetable oil
2 medium-sized onions, chopped
1 c. red lentils
3 medium carrots, peeled and roughly chopped
about 2 c. canned coconut milk (I used 1 can, which is slightly less than 2 c)
1 tsp salt, or more to taste
1 bay leaf
3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
1 Tbsp. curry powder
1/2 c. chopped cilantro (I omitted)
Heat 2 Tbsp. of oil in a saucepan over medium heat. Add the onions and cook, stirring often, until they start to brown, about 10 minutes. Add 4 c. water, the lentils, carrots, coconut milk, salt and bay leaf. Cover, and bring to a boil. Reduce the heat to medium low and cook, partially covered, until the lentils are tender, about 20 minutes.
Meanwhile, heat the remaining 1 Tbsp. oil in a small skillet over medium heat. Add the garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to the soup.
Remove the bay leaf. Put the soup in a food processor or blender (or use your handy immersion blender), and puree until velvety smooth. Add more salt if needed, serve hot.
3 Tbsp. vegetable oil
2 medium-sized onions, chopped
1 c. red lentils
3 medium carrots, peeled and roughly chopped
about 2 c. canned coconut milk (I used 1 can, which is slightly less than 2 c)
1 tsp salt, or more to taste
1 bay leaf
3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced
1 Tbsp. curry powder
1/2 c. chopped cilantro (I omitted)
Heat 2 Tbsp. of oil in a saucepan over medium heat. Add the onions and cook, stirring often, until they start to brown, about 10 minutes. Add 4 c. water, the lentils, carrots, coconut milk, salt and bay leaf. Cover, and bring to a boil. Reduce the heat to medium low and cook, partially covered, until the lentils are tender, about 20 minutes.
Meanwhile, heat the remaining 1 Tbsp. oil in a small skillet over medium heat. Add the garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to the soup.
Remove the bay leaf. Put the soup in a food processor or blender (or use your handy immersion blender), and puree until velvety smooth. Add more salt if needed, serve hot.
Comments
I actually didn't have red lentils, so, in keeping with our vow to use up all the dried beans in the house, I made do with the regular brown lentils instead of buying red. Didn't change anything, as far as I can tell. YUM.