Red Lentil Curry Soup
Creamy, slightly spicy and full of flavor, this soup is a great dish to make on nights when your fridge is empty or you need to eat up all the dry goods in your pantry.
Chef's Note: lite coconut milk can be subsituted for non-dairy milk if you prefer.
Recipe added on February 7, 2010 by
Line a large pot with a thin layer of water. Add onions and cook over high heat for three minutes. Add garlic and continue to cook until most of the water has cooked off. Add 3 cups water, lentils, carrots, bay leaf, curry, ginger, cilantro, red pepper flakes and cloves, stirring to combine. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until lentils are cooked and most of the water has absorbed. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavors to merge. Transfer soup to a blender, add non-dairy milk and puree until smooth and creamy. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.
- Serving Size: 1
- Servings Per Batch: 4
- Amount Per Serving
- Calories 53
- Fat 0.30g
- Carbohydrate 10.40g
- Dietary Fiber2g