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Thanks to the little baby now at the center of my life, I have a new appreciation for single vessel meals that have the flexibility of being abandoned without overcooking. Brace yourselves for more soups, stews, and casseroles on this blog! I know... how stereotypical American... well, so is my inspiration for this soup! Good old Martha Stewart (or one of her ghost writers) inspired me to take a different spin on my usual red lentil soup by adding coconut milk and dried fruit. Yum!
Ingredients:
olive oil
1 1/2 c. carrots, diced
1/2 c. onion, diced
4 T. fresh grated ginger
half a head of garlic, pealed and minced
1 1/2 T. curry powder
1 T. salt
8 c. water
2 c. red lentils
1 16 oz. can coconut milk
dried currents
cilantro
Saute the carrots, onion, ginger, and garlic in olive oil until the onion is translucent. Add the curry powder and cook for a minute. Add the salt, water, red lentils, and coconut milk. Bring to a boil and then reduce heat, cover, and simmer for 10 minutes. Use an immersion blender to partially blend the soup. Serve with dried currents and cilantro.
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