RECIPE OF THE DAY

RED LENTIL AND COCONUT SOUP

This delicious soup is as healthy as it is hearty. Perfect for a ladies’ luncheon as well as a table of starving men, this soup is a beautiful rosy color. 

  • 2 cups red split lentils (I’ve used the brown/green but like the red much better. Try Whole Foods)
  • 1 onion, finely chopped
  • 1 red bell pepper cut into 1/2 inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds (optional)
  • 1 tablespoon fresh peeled and minced ginger (or 1 teaspoon dry)
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 1/3 cup tomato paste (I used ketchup b/c I had no use for leftover tomato paste)
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 1 tablespoon freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

Method:

Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant. Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking. Taste and adjust with more salt or more lime juice if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

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