Curried Lentil Soup with Coconut Milk


Serves: 6
Total Calories: 229

Ingredients

2 cups water
1 cup red lentils rinsed and drained
1 cinnamon stick
2 tablespoons grated ginger
1 tablespoon seeded, coarsely chopped cayenne pepper
2 cloves garlic finely minced
1 (3-inch) piece dulse, or 1 tablespoon dulse flakes (optional)
1 cup coarsely chopped onion
10 cups bite sized cauliflowerets
3 1/2 cups coarsely chopped Italian plum tomatoes
1 (14-ounce) can coconut milk
1 teaspoon sea salt or to taste
1 cup coarsely chopped cilantro leaves (optional)

Directions:

1. Bring the water, lentils, cinnamon, ginger, cayenne pepper, garlic, and dulse (if using), to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 15 to 20 minutes, or until the lentils soften and begin to melt and turn yellow.

2. Add the onions, cauliflower, tomatoes, and coconut milk to the pot, and continue to simmer for 20 to 30 minutes, or until the cauliflower is soft.

3. Add the salt, and adjust the seasonings, if desired.

4. Ladle the hot soup into bowls. Serve plain or garnished with cilantro.

For a Change . . .
• Substitute 7 to 8 cups of yams, sweet potatoes, delicata squash, and/or butternut squash for all of the cauliflower.

Nutritional Facts:

Serves: 6
Total Calories: 229
Calories from Fat: 118

This Curried Lentil Soup with Coconut Milk recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.


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