Red Lentil Soup With Curry And Coconut Milk
By á-174942
Ingredients
- 3 tablespoons vegetable oil
- 2 medium onions chopped - (2 cups)
- 1 cup red lentils
- 3 medium carrots peeled, and roughly chopped - (1 cup)
- 1 can coconut milk - (14 oz)
- 1 teaspoon salt
- 1 bay leaf
- 3 garlic cloves minced
- 1 piece fresh ginger - (1" long) minced
- 1 tablespoon curry powder preferably hot
- 1/2 cup chopped cilantro
Details
Servings 4
Preparation
Step 1
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.
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