I love to make soup, but with the crisp fall air of the northeast upon us, I’m really inspired. Here’s one of my absolute favorites. So easy, so fast and oh so good. When I want to make this soup extra hearty I add some potatoes or roasted veggies or pour it over brown rice!
4 to 6 servings
- 3 tbs. olive 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 (lite works just fine)
- 1 bay leaf
- 3 cloves of garlic, minced
- 1-inch piece fresh ginger, minced
- 1 Tbs. curry powder
- 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.
- Meanwhile, in a small skillet, heat remaining 1 Tbs oil over medium heat. Add garlic, ginger, and curry powder. Cook, stirring often, until fragrant, about 2 minutes. Add to soup.
- Remove bay leaf. Taste and add a bit more salt if desired. You can also add some chopped potatoes at this point and simmer until they are tender. Serve hot.
Per Serving: 399 CAL; 14G PROT;26G TOTAL FAT (16G SAT. FAT); 33G CARB; 0 CHOL; 33MG SOD; 14G FIBER
