Every Monday night we have a potluck/biblestudy at our house. I make a pot of soup and everyone brings something to share. This week I made this soup and it was a hit. It was so good that I had to share. The recipe is from the cookbook
Simply in Season.
Red Lentil Curry CoconutIf time allows, place can of coconut milk in freezer 20 minutes before starting to cook. Open can and remove solidified coconut butter from the top to use in sauteing.
1 large onion (minced)
In large soup pot saute in coconut butter or 1 T oil over medium-high heat until transparent but not browned.
1 T garlic (minced)
1 T ginger root - peeled and minced (I used 1/2 tsp-ish of ground ginger)
2 tsp curry powder1/2 tsp each - ground turmeric, ground cumin, pepper1/4 tsp ground red pepper1/4 tsp ground cinnamon2-3 bay leavesAdd and reduce head to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.
13.5 oz can of coconut milk1/4 cup tamari or soy sauce1 cup tomato sauceAdd and simmer on low heat for 20 minutes, stirring often.
2 cups dried red lentils (rinsed)
5 cups waterIn a saucepan cook for 15 minutes. Add, with liquid, to soup pot.
1 medium head cauliflower (cut into 1 1/2 inch florets)
1 large sweet potato (peeled and cut into 1 inch cubes)
1/4 head cabbage (cut in 1 1/2 inch chunks)
1-2 cups peas (optional)
Add to soup pot and cook over medium heat just until tender. If using peas, add at the end of cooking time.
Serve over brown rice with toppings (optional): Indian chutneys and pickles, fresh diced pears, roasted sunflower seeds, plain yogurt.
So yummy!! Enjoy!