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.

Comments

Anonymous said…
I finally made this tonight -- SO delicious. I think this might be my favorite lentil soup recipe ever. The cilantro and the coconut milk both really ad something to it, and the texture after using the immersion blender is perfect.

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.

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