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.

Source:  Adapted from Epicurean Specialty