Saturday, February 9th, 2013...12:27 am

Curried Lentil Soup

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We have had a lot of snow and unusually cold temperatures this winter so far. The cold weather always makes me want to spend more time in the kitchen concocting something to warm us up. This lentil soup is a family favorite, and its one of my favorites because it is so delicious and very little time is required to make it. This was adapted from a recipe from Mark Bittman’s How To Cook Everything Vegetarian.

Curried Lentil Soup

1tsp. olive oil

1Tbsp. water

2 garlic cloves, crushed and minced

1 med. onion, chopped

1/2 tsp. tumeric

1 tsp. garam masala

1/4 tsp. chili powder

1 tsp. cumin

1 32 oz. can chopped tomatoes

1 c. lentils, rinsed

2 tsp. fresh lemon juice

1 c. vegetable broth

1 15 oz. can coconut milk, light is fine

Saute, oinion in oil for 1 minute on med. heat. Add water and continue to cook until softened.

Add garlic and cook for 1 minute and add spices and cook for 1 minute more (it will be dry).

Add tomato, lentils, lemon, broth, and coconut milk.

Cook on medium low for about 30 minutes, or until the lentils are tender.


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