Curried Lentil Soup with Coconut Milk Recipe

Leslie Cerrier (The Organic Gourmet)

Servings

4 - 8

Prep Time

30 minutes

Cook Time

60 minutes

Calories

324

Cuisine

Indian

Category

Soups

Adapting this main course soup to the seasons is easy and always tasty.

You can use fresh tomatoes, summer squash, spinach and eggplant in the summer; canned tomatoes, carrots, yams, or delicata squash in fall and winter.

Curried Lentil Soup with Coconut Milk Recipe

Ingredients

  • 1 cup red lentils, rinsed

  • 2 cups water

  • 1 cinnamon stick

  • 2 tablespoons grated ginger

  • 1 tablespoon seeded and coarsely chopped cayenne pepper

  • 2 garlic cloves, finely minced or pressed

  • 3-inch-piece dulse, or 1 tablespoon dulse flakes (optional)

  • 1 cup coarsely chopped onions

  • 10 cups bite-sized cauliflower florets

  • 3 1/2 cups coarsely chopped plum tomatoes

  • 14-ounce can of coconut milk

  • 1 teaspoon sea salt, or to taste

  • 1 cup coarsely chopped cilantro leaves (optional)

Directions

  1. Place the lentils, water, cinnamon stick, ginger, cayenne pepper, garlic, and dulse (if using) in a 6-quart stockpot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered, 15 to 20 minutes, or until the lentils melt and become yellow.

  2. Add the cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until cauliflower is soft.

  3. Add the salt.

  4. Adjust the seasonings, if desired.

  5. Ladle the hot soup into bowls. Garnish with cilantro, if desired.

blank

  1. Substitute 7 to 8 cups of yams, delicata squash, and/or butternut squash for the cauliflower.