Curried Red Lentil Soup

[Guest guest]

* Exported from MasterCook *

 

Curried Red Lentil Soup

 

Recipe By : " 366 Delicious Ways to Cook Rice, Beans and Grains "

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups dried red lentils -- rinsed

8 cups water

4 cloves garlic -- minced

2 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground red pepper -- or more to taste

3 bay leaves

2 tablespoons olive or canola oil

2 large onions -- finely chopped

1 tablespoon minced fresh ginger

1 teaspoon ground cumin

3 tablespoons freshly squeezed lemon juice

1 cup light coconut milk

1/4 cup minced fresh cilantro

Salt and freshly ground pepper

 

Serves 6 to 8.

 

Note: Red lentils (which are actually orange in color) are available in the

health-food section of many supermarkets, as well as in Mediterranean

markets. The more common brown lentil can be substituted, though the color

of the soup will not be as pleasing.Light coconut milk can be found in the

Asian section of most supermarkets.

 

From " 366 Delicious Ways to Cook Rice, Beans and Grains " by Andrea Chesman

(Plume, 466 pages, $16.95).

 

Combine the lentils, water, garlic, coriander, turmeric, ground red pepper

and bay leaves in a large soup pot. Bring to a boil, then skim off any

foam that rises to the top. Reduce the heat, cover, and simmer until the

lentils are very tender, 45 to 60 minutes. Let cool slightly. Discard the

bay leaves. Then process the soup in a blender until most of the lentils

are pureed, though not all.

 

In a large skillet over medium-low heat, heat the oil. Add the onions,

ginger and cumin, and saute until the onions are golden, about 10

minutes. Stir into the lentil puree. Add the lemon juice. Simmer for

about 15 minutes.

 

Just before serving, add the coconut milk, cilantro and salt and pepper to

taste. Serve hot. Do not allow the soup to boil once the coconut milk has

been added.

 

Nutrition information per 1/8-recipe serving: Calories 270, Carbohydrates

40 g, Protein 16 g, Fat 6 g, including sat. fat 2 g, Cholesterol 0 mg,

Sodium 11 mg, Calcium 55 mg, Dietary fiber 15 g, Diabetic exchanges per

serving: 2 vegetable exch., 2 bread/starch exch. and 1 medium-fat meat exch.

 

 

 

 

- - - - - - - - - - - - - - - - - -