Curried Lentil Soup with Coconut Milk
Curried Lentil Soup with Coconut Milk
Butternut Squash, Cilantro, Recipe, Soups and Stews, Tomato
March 29, 2017
Curried Lentil Soup with Coconut Milk
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
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.
