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.
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.
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.
Credit: Foodista