Curried Lentil Soup with Coconut Milk


Curried Lentil Soup with Coconut Milk

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March 29, 2017

Curried Lentil Soup with Coconut Milk


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


1Bring 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

2 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.

3 Add the salt, and adjust the seasonings, as desired

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