Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 Hi all-- Sorry about the earlier post without a subject--this is my first time posting to a group using MC. Let me know if you have any suggestions for improvement. Love the list! Jeannie * Exported from MasterCook Mac * Red Lentil Soup with Curry and Coconut Milk Recipe By : Myra Kornfeld; Vegetarian Times Jan-02 p. 47 Serving Size : 4 Preparation Time :0:00 Categories : Beans Soups and Stews Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vegetable oil 2 medium onions -- chopped (2 cups) 1 cup red lentils 3 medium carrots -- peeled and chopped -- (1 cup) 1 can coconut milk -- 14-oz. 1 bay leaf 3 cloves garlic -- minced ginger root -- 1 " piece, minced 1 tablespoon curry powder -- (preferably hot) 1/2 cup cilantro -- chopped 1. In medium saucepan, heat 2 tablespoons oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. add 4 cups water, lentils, carrots, coconut milk, 1 teaspoon salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. 2. Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup. 3. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot. PER SERVING: 399 CAL; 14G PROT; 26 G TOTAL FAT (16G SAT. FAT); 33G CARB; 0 CHOL; 33MG SOD; 14G FIBER - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 297 Calories; 25g Fat (72% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 37mg Sodium NOTES : This velvety smooth soup is especially suited as a light meal with brown rice and vegetables. _____ Quote Link to comment Share on other sites More sharing options...
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