Curried Lentil Soup with Coconut Milk Recipe
4 - 8
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.
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)
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.
Add the cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until cauliflower is soft.
Add the salt.
Adjust the seasonings, if desired.
Ladle the hot soup into bowls. Garnish with cilantro, if desired.
Substitute 7 to 8 cups of yams, delicata squash, and/or butternut squash for the cauliflower.
Excerpted and adapted from Going Wild in the Kitchen (2005) Copyright © Leslie Cerier, all rights reserved.
Chef Leslie Cerier, “The Organic Gourmet” is a nationally known cookbook author of Sea Vegetable Celebration and many other cookbooks, a popular TV Chef, Motivational Speaker, and trains chefs worldwide.
Internationally recognized premier farm to table chef and cooking teacher specializing in vegetarian, vegan and gluten free meals; and host of Gourmet Getaway Retreats—incorporating a nourishing home environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.