Curried Lentil Soup with Coconut Milk

Posted March 29, 2017

CategoryButternut Squash, Cilantro, Recipe, Soups and Stews, Tomato

Curried Lentil Soup with Coconut Milk

Yields1 Serving

2 Cups Water

1 Cup Red lentils, rinsed and drained

1 cinnamon stick (or 1 heaping teaspoon of ground cinnamon)

2 T Grated Ginger

1 T chopped Cayenne pepper

2 cloves garlic, finely minced

1 Cup coarsely chopped Onion

5 Cups peeled and cubed Butternut Squash (or any winter squash)

3 1/2 Cups coarsely chopped tomatoes or 1 can chopped tomatoes

14 oz can Coconut Milk

Salt to taste

1 Cup, coarsely chopped cilantro leaves, optional

Bring the water, lentils, cinnamon, ginger, cayenne pepper, and garlic to a boil in a 6-quart stockpot. Reduce the heat to med-low and simmer covered for 15 to 20 minutes, or until the lentils soften and begin to melt

Add the onions, squash, tomatoes and coconut milk to the pot and continue to simmer for 20-30 minutes, or until the squash is soft all the way through.

Add the salt, and adjust the seasonings, as desired

Ladle the hot soup into bowls. serve plain or garnish with cilantro.

Ingredients

2 Cups Water

1 Cup Red lentils, rinsed and drained

1 cinnamon stick (or 1 heaping teaspoon of ground cinnamon)

2 T Grated Ginger

1 T chopped Cayenne pepper

2 cloves garlic, finely minced

1 Cup coarsely chopped Onion

5 Cups peeled and cubed Butternut Squash (or any winter squash)

3 1/2 Cups coarsely chopped tomatoes or 1 can chopped tomatoes

14 oz can Coconut Milk

Salt to taste

1 Cup, coarsely chopped cilantro leaves, optional

Directions

Add the onions, squash, tomatoes and coconut milk to the pot and continue to simmer for 20-30 minutes, or until the squash is soft all the way through.

Add the salt, and adjust the seasonings, as desired

Ladle the hot soup into bowls. serve plain or garnish with cilantro.

Curried Lentil Soup with Coconut Milk

Ingredients Directions