Our Veggie Kitchen

My wife won't eat soup unless she can drink it through a straw. So I was excited when she requested lentil soup this weekend. I kept it simple, steered away from chunky veggies and went with a soupy dal. The coconut milk was a great addition. It added a nice flavor, while keeping any heat at bay.



Curried Lentil Soup
1 lb lentils (about 2 cups)
2 quarts water
2 tbs vegetable oil
1 onion, chopped
2 tomatoes, grated
1 tbs ginger, minced
4 cloves garlic, minced
2 tsp cumin
2 tsp coriander
1 tsp garam marsala
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp asafoetida (hing) - optional
10 curry leaves - optional
1 small can coconut milk (5.5 oz)

Saute the onions in oil until they have browned fully, but not burnt. Add ginger and garlic, stir around, then add the spices, curry leaves and tomatoes. Stir until fragrant, then add the lentils, water. Bring to a boil and simmer until the lentils are cooked through, about 20-25 minutes. Stir in the coconut milk and bring back to a boil. Fish out the curry leaves before serving.

6 Servings: 375 cal (12g fat, 49g carbs, 23g protein)