These late autumn days have me making soup, beautiful soup. And from whatever I can find in my pantry to save me from going outside in the pouring rain and hurricane-type winds.
I looked for a different take on Lentil Soup online and found this one. It’s from a vegetarian website which was a little frightening, but I tried it anyway. I resisted putting some ham or bacon in and it was really tasty without it.
Wow. Three vegetarian recipes in a row. Do not get used to this.
This is how the soup came together.
Got most of the ingredients assembled.
Chopped the onions.
And got them cooking.
While the onions were browning, chopped the carrots.
After the onions had cooked for 10 minutes, added the water to the pot.
Added the lentils as well.
Coconut milk was added.
The bay leaf went in too.
While the lentils were cooking, the garlic and ginger were minced and added to a frypan with the curry powder.
After 2 minutes of cooking and stirring, the garlic, ginger and curry power looked like this.
That mixture was added to the soup.
The immersion blender was used to purée the soup into a smooth liquid.
Red Lentil Soup with Curry and Coconut Milk.
Here’s the original posting:
Red Lentil Soup with Curry and Coconut Milk
4 to 6 servings
This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.
3 Tbsp. vegetable oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbsp. curry powder, preferably hot
1/2 cup chopped cilantro
In medium saucepan, heat 2 Tbsp. 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 tsp. 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 Tbsp. 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.