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 Coconut
If 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 powder
1/2 tsp each - ground turmeric, ground cumin, pepper
1/4 tsp ground red pepper
1/4 tsp ground cinnamon
2-3 bay leaves
Add 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 milk
1/4 cup tamari or soy sauce
1 cup tomato sauce
Add and simmer on low heat for 20 minutes, stirring often.
2 cups dried red lentils (rinsed)
5 cups water
In 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!
3 comments:
sounds amazing, but I would HAVE to not include the peas!!--
I actually left out the peas. I definitely agree...the peas HAVE to go!
Made your soup last night for some friends. It was a hit, but would have tasted better if you were here!
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