This is a delicious recipe and you can add anything you want to it (potatoes, broccoli, tofu, etc). I was in a bit of a rush when I made this up because we had just gotten back from a 6:00 pm Bikram class. This soup is vegan and gluten free of course : )
Coconut Curry Red Lentil Soup
Makes 2-3 servings depending on how much you eat and how many veggies you add to it.
Ingredients:
1 white or yellow onion chopped
2 large cloves of garlic or 3 medium sized
11/2 tsp curry powder
1/2 tsp turmeric
salt pepper
1C coconut milk
1 pinch red pepper flakes
1C red lentils
olive oil
5C vegetable broth (we used bouillon and water)
1 handful of cilantro
Directions:
Add chopped onion to a olive oiled pot on medium-high heat, add salt, pepper, curry powder and turmeric. Saute for 5 minutes or until onions are translucent. Add the garlic and saute for 1 minute or until the garlic becomes fragrant. Then add the lentils and 5C of vegetable broth. Bring to a boil and add the pinch of red pepper flakes and half of the chopped cilantro. Cover and reduce heat to a simmer. Let simmer for 15 minutes and then remove from heat and add 1C of coconut milk. Use an immersion blender to blend soup smooth, or you could use a food processor or blender. Be careful whenever handling hot liquids. The immersion blender is really the best tool to use for this. Ladle soup into bowls and add chopped cilantro for garnish. Enjoy.
If you are wanting to add any more vegetables or potatoes, tofu, etc. You would add these to the soup when it’s reached boiling point (for vegetables maybe add them to the soup during the last 8 minutes to avoid overcooking them).
Enjoy!
this so called life 