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Vegan: Red Lentil Soup with Curry and Coconut Milk

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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.

 

_____

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