2022 Warm Winter Soups
Red Lentil and Coconut Soup
Spring Summer Fall Winter... this is my favorite soup. When simmered with coconut milk and curry powder red lentils are just mmmmmmm. Serve with a lettuce turkey roll up or broiled chicken skewer for protein.
The secret to this dish is red lentils do not have skins, so they're tender†in 20 minutes - they melt into the coconut milk to become a bowl of golden goodness.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium roma tomatoes, diced
- 4 cups chicken broth (I use Swanson Natural Goodness broth)
- 1 pound dried red lentils
- One 13-ounce can light coconut milk (NOT the sweetened kind used for a Pina Colada)
- 1 teaspoon curry powder or Garam Masala spice blend - buy a fresh new container for best flavor
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped cilantro
Instructions
- Saute the onion in the oil, in a large pot over medium high heat until golden.
- Add the tomato, broth, lentils, coconut milk, curry powder, salt and pepper.
- Bring to a boil over medium-high heat; reduce heat to low and cover.
- Simmer, stirring occasionally, 20 to 25 minutes, until the lentils are soft.
- Add additional water or broth to adjust thickness of soup to your likeness.
- Season with additional salt and pepper to taste. Just before serving stir in the cilantro.