Originally posted to Full of Veggies on 10/9/06
Spicy Red Lentil Soup
ETL-ized Version of Recipe from October 2006 issue of Vegetarian Times
6 (2 cup) servings
I’m posting this recipe the way I made it; I left out the salt and oil that the recipe calls for and didn’t use any Tamarind concentrate/paste. I also doubled the recipe as last time I made a soup from VT I didn’t get as many meal-sized servings out of it as I wanted.
1 lb red lentils
2 15 oz cans no-salt diced tomatoes
4 Tbs. grated fresh ginger
4-6 cloves garlic, minced
2 15 oz cans light & unsweetened coconut milk
2 Tbs. ground coriander
2 tsp. ground cumin
2 tsp. turmeric powder
2 small jalapeños, minced (seeded if you want less heat)
chopped cilantro to garnish (optional)
1. Bring lentils and 10 cups of water to a boil in a medium to large pot, simmer partially covered for 20 – 25 minutes; do not drain. If desired; blend lentils with whisk or blend in food processor.
2. While lentils are cooking purée tomatoes and ginger in a food processor or blender until smooth and set aside. Chop garlic and mince jalapeño.
3. Heat a large pot over medium heat. Add garlic and a few tablespoons of water and cook 30 seconds or until just golden; stirring often. Add tomato/ginger mixture, coconut milk, coriander, cumin, tumeric, and jalapeño. Simmer 15 minutes stirring occasionally.
4. Combine lentils and other ingredients and simmer partially uncovered, 20 minutes. Garnish with fresh cilantro when ready to serve.
Nicole’s Notes: At meal time; I add some frozen veggies (I really like broccoli rabe) to the soup and microwave them all together. The soup heats up as the veggies defrost and they don’t get too mushy. Adding the frozen veggies is a great way to get your cooked veggies along with the beans that the soup already supplies.
While Coconut Milk contains saturated fat it is ok to use occasionally. To cut out saturated fat; substitute with combination of soy milk and coconut extract or Bryanna's Mock Coconut Milk.