lentil

COCONUT RED-LENTIL CURRY SOUP

*Makes 6 to 8 (main course) servings

INGREDIENTS

·      1 medium onion, finely chopped 

·      1 teaspoon coconut oil (optional) 

·      2 garlic cloves, finely chopped 

·      1 teaspoon ground cumin 

·      1 teaspoon turmeric 

·      1 teaspoon salt 

·      2 cups water 

·      1 1/2 cups dried red lentils (10 oz) 

·      2 (13- to 14-oz) can unsweetened coconut milk 

·      1 lb potatoes (2 medium), cut into 1/4-inch dice 

·      1 cup loosely packed fresh cilantro sprigs 

·      1 large diced carrot 

 

PREPARATION

1.     Sauté onion in oil or in vegetable broth in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes.

2.     Add garlic and cook, stirring, 1 minute.

3.    Add cumin, salt, cilantro, turmeric, and cook, stirring, 1 minute. 

4.     Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes.

5.     Stir in potatoes and carrots and simmer, covered, until lentils, carrots and potatoes are tender, about 20 minutes.