Red Lentil Soup

Red Lentil Soup

Red Lentil Soup


1 Cup Red Lentils

1 Teaspoon Salt

15 Ounces Diced Tomatoes (canned or fresh)

2 Tablespoons Fresh Minced Ginger

1 Tablespoon Olive Oil

2 Cloves Minced Garlic

15 Ounce Can of Unsweetened Coconut Milk

1 Tablespoon Ground Coriander

1 Tablespoon Ground Cumin

1 Tablespoon Tamarind Paste

1 Teaspoon Turmeric Powder

1 Small Jalapeno (Stemmed, Seeded & Minced)

¼ Cup Chopped Cilantro

Combine lentils, salt and 5 cups of water in a large saucepan.  Cover and bring to a boil.  Reduce heat and simmer for 25 minutes or until lentils are tender.  Puree tomatoes and ginger in a food processor until smooth and set aside.  Heat oil in a large pot over medium heat and add garlic.  Cook briefly (for about 30 seconds or until just golden).  Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and jalapeno.  Simmer about 15 minutes, stirring occasionally.  Stir in lentils and simmer for about 20 minutes.  Season with salt and pepper.  Sprinkle with cilantro and serve.  Serves 6

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  • 2 ratings

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