Serves 4 to 6 --Egg- & Dairy-free
This velvety smooth soup is especially suited as a light meal with brown rice and vegetables.
3 Tbs. vegetable oil
2 medium onions, chopped (2 cups)
1 cup red lentils
3 medium carrots, peeled and roughly chopped (1 cup)
14-oz. can coconut milk
1 bay leaf
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 Tbs. curry powder, preferably hot
1/2 cup chopped cilantro
1. In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
2. Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
3. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.
Makes 4 to 6 servings, Egg & Dairy free.
PER serving: 399 CAL; 14 G PROT; 26 G TOTAL FAT (16 SAT. FAT); 33 G CARB.; 0 MG CHOL; 33 MG SOD.; 14 G FIBER
