Tuesday, December 11, 2012

Coconut Curry Lentil Soup

coconut curry lentil soup

If you like Indian food, I think you will enjoy this extremely healthy, flavorful, protein-rich vegan soup. This recipe can be doubled if you are cooking for a large group. {If you are not looking for a vegan meal, add a dollop of Greek yogurt as I done here - delicious}. 

Coconut Curry Lentil Soup

1 T olive oil
1/2 sweet yellow onion, diced
1/2 T minced garlic
1/2 T peeled and minced ginger
2 T garam masala
2 T hot curry powder
1 celery stalk, diced
1 carrot, peeled and diced
1 large apple, peeled, cored and shredded with a box grater
14 oz vine ripe tomatoes, chopped (you will be using the whole tomatoes, juice and seeds)
1/2 lb uncooked lentils
5 c vegetable broth
1/2 can light coconut milk
1 t kosher salt
1/8 t fresh ground black pepper
1/4 t sugar or stevia
1/4 - 1/2 bunch cilantro {to taste}, chopped

Heat the olive oil in a stock pot over medium-high heat.  Add the onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger and spices and saute for 1 minute, giving it a good stir.  Add the celery, carrot and apple and saute until vegetables begin to soften, about 2 minutes. Stir in the tomatoes, lentils. vegetable broth, coconut milk, salt, pepper and sugar. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to simmer and cook, stirring occasionally until lentils are soft, about 40 minutes. Ladle 1/2 of the soup into a larger bowl to cook slightly and then puree in a food processor or blender. Add the puree back to the soup, stir and adjust seasonings to taste. Sprinkle with cilantro.

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Source:  Adapted from Epicurean Specialty

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