Red Lentil Soup

Recipe from the lovely RoseMarie Miller.  She also made some for us and brought it over on New Year's Eve...yup, that's how we roll.  We sample soups for our upcoming Daniel Fast.  It was incredible!  I will definitely be making it very soon!

 

2 tablespoons vegetable oil

1 – 2 tablespoons curry powder (or substitute chili powder)

1 small onion minced

2 cloves garlic, minced

1 tablespoon minced jalapeno

1 cup coconut milk

1 cup red lentils, rinsed

3 cups water or stock

 

optional additions:

¼ cup diced tomatoes

2 tablespoons chopped cilantro

1 teaspoon minced fresh ginger

 

Directions:

In a large stock pot, heat oil over medium heat. Add the curry powder and toast for a few seconds, then add onion, garlic, jalapeno and coconut milk. Stir together and let cook 5 minutes.

Add lentils and water or stock. Bring to a boil, then run heat down and let simmer until lentils are tender, about 20 to 30 minutes.

If desired, add tomatoes, cilantro, and ginger. Adjust flavor with salt.

 

Either serve as is or puree in batches in a blender for a smooth consistency. The soup is fantastic with warm bread or tortillas and a little chopped jalapenos on top.

Jill