Curried, Lentil, Tomato & Coconut Soup
Ingredients
2 tablespoons vegetable oil
1 cup yellow onion, finely chopped
1 tablespoon curry
2 large garlic cloves crushed
¼ cup ginger, peeled and finely chopped
¾ cup red lentils
2 cups crushed tomatoes
1 cup chopped parsley + ¼ cup of roughly chopped to garnish
1 teaspoon. salt
2 ½ cups water
13.5 ounces can coconut milk
Preparation
1
In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized
2
Add the curry powder, garlic, ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
3
Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.
4
Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves and serve.
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About
Curried lentil, tomato and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may have noticed I am not using much of it. And since we may not be able to travel this summer to faraway places, therefore I will bring the faraway places into my kitchen and play with the flavors. Curry, lentils, coconut milk marry well in this soup. Not to mention so easy to make. Going a bit vegetarian tonight, but no one seems to mind.
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Lentils are rich in iron, folate, dietary fiber, and are a great source of protein. Low in calories which, with summer just around the corner, I could use a bit less of calory intake.
Yield:
4
Added:
Friday, May 15, 2020 - 3:35pm
