Tuesday, April 2, 2013

Coconut Curry Red Lentil Soup

 (adapted from Food.com website, Chef #437873)

1 T olive oil
1 T hot curry or more to taste
½ t cinnamon
1 onion, chopped
2 carrots, peeled and chopped
2 t fresh ginger, grated or minced
2 cloves garlic, minced
1 t salt
1 t sugar
1 small can tomato paste
7 C water
2 C Silk brand coconut milk
2 C red lentils
15 oz cooked chick peas (drained and rinsed)
1 T lime juice
Cilantro for garnish

Warm the oil in a large pot. Add the curry and cinnamon and cook until fragrant, about 2 minutes.  Add the onions and cook another 2 minutes. Add the carrots, ginger, garlic, salt, sugar and tomato paste. Cook 2 more minutes. Pour in the water, coconut milk, lentils and chickpeas. Stir and bring to a simmer. Cook uncovered for about 25 minutes or until the lentils are very soft.  At the end, stir in the lime juice.

Tracy's Living Cookbook