Serves 4-6
2 1/2 cups of red lentils
4 cups vegetable stock*
2 cups of water
1 tablespoon of canola or grapeseed oil
1 large onion, chopped
1 teaspoon minced garlic
2 large carrots, halved and chopped
1/2 teaspoon salt
1 large baking potato, cubed, about 1/2"
1 whole Thai chili pepper, pierced with a fork*
2 teaspoons red curry paste
1 tablespoon turmeric
1 tablespoon curry powder
1 can of light coconut milk. (I have found that the best tasting is Whole Foods 365 organic light coconut milk and it's not ridiculously over-priced either)
1/2 teaspoon salt
2 teaspoons sugar
Salt and Pepper to taste
Serve over Basmati brown rice with a dollop of Greek yogurt on top. I love to serve this along with my Simple Roasted Cauliflower on the side and dunk the cauliflower into the soup as I eat it. ENJOY!
2 1/2 cups of red lentils
4 cups vegetable stock*
2 cups of water
1 tablespoon of canola or grapeseed oil
1 large onion, chopped
1 teaspoon minced garlic
2 large carrots, halved and chopped
1/2 teaspoon salt
1 large baking potato, cubed, about 1/2"
1 whole Thai chili pepper, pierced with a fork*
2 teaspoons red curry paste
1 tablespoon turmeric
1 tablespoon curry powder
1 can of light coconut milk. (I have found that the best tasting is Whole Foods 365 organic light coconut milk and it's not ridiculously over-priced either)
1/2 teaspoon salt
2 teaspoons sugar
Salt and Pepper to taste
- In a large deep pot heat the oil over medium heat and add onion, garlic, carrots and sprinkle salt over top.
- Allow to cook for 5 minutes, stir frequently. Avoid browning the vegetables, lower heat if needed.
- Add Thai chili pepper, carrots, potatoes, and stir in lentils, stock and water.
- Raise heat to medium high and once boiling, reduce to medium low and cook for 10-15 minutes or until lentils, carrots and potatoes have softened. Stir often.
- In a bowl, whisk together the curry paste, turmeric, curry powder, coconut milk, salt and sugar. I do this to make sure all the spices are dissolved.
- Gently whisk into the soup and lower heat to a simmer.
- Cook for an additional 10 minutes to allow the flavors to deepen.
- Check for seasoning, add salt and pepper to taste, if needed.
Serve over Basmati brown rice with a dollop of Greek yogurt on top. I love to serve this along with my Simple Roasted Cauliflower on the side and dunk the cauliflower into the soup as I eat it. ENJOY!
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