Red Lentil Curry Soup

• Makes 4 Cups
• 1 yellow onion, finely diced
• 2 T. garlic, minced
• 2 T. fresh ginger, peeled, minced
• 1 T. curry powder
• 1/2 t. crushed red pepper flakes
• Pinch of sugar
• 4 cups broth-- (vegetarian or chicken)
• 1/2 cup red lentils
• Juice of 1 lime
• 1/4 cup heavy cream-- (can use cocoanut milk)
• Salt to taste
• Garnish:
• 1/4 cup sweetened, shredded coconut, toasted
• 1/4 cup dry roasted peanuts, coarsely chopped
• 2 T. scallions, coarsely chopped
• 2 T. coarsely chopped fresh mint leaves

1. DIRECTIONS:
2. Saute onion in melted butter in a large saucepan over
3. medium heat, 3-5 minutes.
4. Add garlic, ginger, curry powder, red pepper flakes,
5. and sugar; saute about 1 minute.
6. Add broth, lentils, and lime juice. Simmer,
7. uncovered, until lentils are soft, 15 - 20 minutes.
8. Remove soup from heat.
9. Stir in cream and salt.
10. Garnish soup with coconut, peanuts, scallions, and
11. mint.

yellow onion, garlic, ginger, curry powder, red pepper, sugar, broth vegetarian, red lentils, lime, heavy cream, salt, shredded coconut, peanuts, scallions, mint leaves

Taken from www.epicurious.com/recipes/member/views/red-lentil-curry-soup-50000261 (may not work)