Red Lentil Curry Soup w Coconut Milk

Red Lentil Soup with Curry and Coconut Milk

Vegetarian Times Issue: January 1, 2002   p.47   — 

I made this when Zach and Becca were here and Becca liked it so well she included it in the recipe sets she gave you all at her bachelor weekend.

It doesn't include vegetable broth like most soups, so is MSG free. (Telma and other Israeli powdered boullion has a lot of MSG)

4 to 6 servings

• 
  
• 
  
• 3 Tbs. vegetable oil
• 2 medium onions, chopped (2 cups)
• 1 cup red lentils
• 3 medium carrots, peeled and roughly chopped (1 cup)
• 14-oz. can coconut milk (can be low-fat)
• 1 bay leaf
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced (or pureed from a tube - shortcut!)
• 1 Tbs. curry powder, preferably hot
• 4 c. hot water
• 1/2 cup chopped cilantro  (you can buy it crushed in a tube - that works fine) - optional

1. In medium saucepan, heat 2 T oil over medium/high heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
2. Meanwhile, in small skillet, heat remaining 1 T oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
3. Remove bay leaf. Optional: use an immersion blender to puree soup until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.

Nutritional Information

Per serving: Calories: 399, Protein: 14g, Total fat: 26g, Saturated fat: 16g, Carbs: 33g, Cholesterol: mg, Sodium: 33mg, Fiber: 14g, Sugars: g