A friend reminded me how good a cup of warm lentil soup can be on a cold, rainy day. Time to use some of those lentils in the pantry! Here’s my interpretation of a recipe out of the NY Times.
Ingredients:
1 c. red lentils rinsed
2-3 red garnet yams chopped large
3 tbsp. olive oil
1 medium onion chopped
3 cloves garlic, chopped finely
1 inch piece of shredded fresh ginger
2 tbsp. curry powder
1 tsp. red pepper flakes
1 tsp. kosher salt
1 can. coconut milk
3 red carrots, peeled and chopped in 1 in. rounds
Directions:
Rinse lentils well and set aside. Chop yams (sweet potatoes) into 2 inch chunks. Heat 2 tbsp. of the olive oil in Dutch oven over medium heat. Saute sweet potatoes until browned on all sides, about 7 minutes. Remove from pot to plate and set aside. Add remaining olive oil to the pan and saute onions until translucent. Add garlic, ginger and curry powder and saute until aromatic, about 1 minute. Add the lentils and the sweet potatoes back to the pan. Stir in vegetable stock and bring to a boil Cover, reduce heat and simmer on low for 20 – 25 min, stirring frequently.
Stir in coconut milk and carrots. Return lid and simmer for another 15 – 20 minutes until lentils are soft and creamy.
Serve with your choice of warm bread. Great on a piece of naan the next day.
Nutrition Facts: Details pending. Most lentil soup, in a can, contain 300 calories 20 or more grams of protein.
Total Servings: 6
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