CURRIED RED LENTIL SOUP
When you’re in the mood for something decadent tasting but not a heavy meal, this will do just fine. Silky smooth and slightly spicy, with an exotic bent that is luxurious and comforting, this soup takes no time at all. I used chicken broth, but using vegetable broth makes it completely vegan.
I love this one!!
Inspired by Cookie + Kate…thank you!
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1 tablespoon olive oil
4 cloves garlic, minced
1/3 cup finely diced shallots (or sweet onion)
2 large carrots, shredded
1 cup dried red lentils – picked over
1/4 cup unsweetened dried cherries
1 (14 oz) can vegetable or chicken broth
3 cups water
1/2 cup lite coconut milk – unsweetened
2 teaspoons sweet curry powder – I use this one from Penzey’s
1/2 teaspoon salt (I added a little more once it was cooked…just my preference)
1/4 teaspoon dried cilantro
1/4 teaspoon sugar
1/8 powdered ginger
Dash freshly grated nutmeg
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In a large sauce pan, over medium heat, saute the garlic, shallots, and carrots in the olive oil for 5 minutes. Add the lentils, cherries, chicken/vegetable broth, water, coconut milk, curry powder, salt, cilantro, sugar, ginger, and nutmeg. Bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are very soft. Allow to cool slightly.
In batches, add soup to blender and process until smooth. Reheat gently over low. Serve with a drizzle of coconut milk and garnish with cherries, if desired. Makes approx. 6 (1 cup) servings.
Per Serving: 196 Cal; 10 g Protein; 5 g Tot Fat; 31 g Carb; 5 g Fiber; (26 NET Carb); 4 g Sugar; 520 mg Sodium
