Curried Red Lentil Soup

By tammy1365

Ingredients

• 3 tablespoons EVOO, plus more for drizzling
• 1 large red onion, minced
• 4 cloves garlic, minced
• 2 1/2 teaspoons curry powder
• 2 teaspoons ground cumin
• 1/2- 1 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 1/2 cups red lentils
• 6 1/2 cups low-sodium chicken stock
• 3/4 cup canned light coconut milk
• 1 Granny Smith apple, cored then finely diced
• 1/4 cup minced cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large pot, heat 2 tbsp. oil over medium. Add the onion, garlic and spices. Season with salt and pepper and cook, stirring, until softened, about 5 minutes. Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes. Stir in the lentils and then the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft and begin to fall apart, about 20 minutes.

Meanwhile, in a small bowl, mix the apple, cilantro and 1 tbsp. oil; season.

In a blender, puree half the soup. Return to the pot; stir in the coconut milk; season. Drizzle each serving with oil and top with the apple mixture.