Curried Red Lentil Soup
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Category | Recipes |
Description
Inspired by India, this lentil dish is hearty and satisfying. Fragrant spices like ginger, curry, cinnamon and cumin add a rich flavor and boost your body's digestive powers.
Ingredients
| 1 | T | olive oil |
| 1 | onion (chopped) | |
| 3 | clv | garlic (minced) |
| 2 | T | fresh ginger (minced) |
| 1 | jalapeno pepper (seeded, minced) | |
| 1 1⁄2 | T | curry powder |
| 1 | t | cinnamon |
| 1 | t | cumin |
| 2 | bay leaves | |
| 1 1⁄2 | c | red lentils (rinsed) |
| 8 | c | Vegetable Stock |
| 1 | pn | salt (to taste) |
| 1 | pn | pepper (to taste) |
| 1⁄3 | c | coconut milk |
Instructions
- Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
- Stir in lentils, coconut milk and veggie stock and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
- Discard bay leaves. Season with salt and pepper. Ladle the soup into bowls and serve.
