Red Lentil Soup with Curry and Coconut Milk

• 3 Tbs. vegetable oil
• 2 medium onions, chopped (2 cups)
• 1 cup red lentils
• 3 medium carrots, peeled and roughly chopped (1 cup)
• 14-oz. can coconut milk
• 1 bay leaf
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 Tbs. curry powder, preferably hot
• 1/2 cup chopped cilantro

1. In medium saucepan, heat 2 Tbs.
2. oil over medium heat.
3. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes.
4. Add 4 cups water, lentils, carrots, coconut milk, 1 tsp.
5. salt and bay leaf.
6. Cover, and bring to a boil.
7. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes.
8. Meanwhile, in small skillet, heat remaining 1 Tbs.
9. oil over medium heat.
10. Add garlic, ginger, curry powder and cilantro.
11. Cook, stirring often, until fragrant, about 2 minutes.
12. Add to soup.
13. Remove bay leaf.
14. In food processor or blender, puree soup in batches until velvety smooth.
15. Taste, and add a bit more salt if desired.
16. Serve hot.

vegetable oil, onions, red lentils, carrots, coconut milk, bay leaf, garlic, fresh ginger, curry powder, cilantro

Taken from www.vegetariantimes.com/recipe/red-lentil-soup-with-curry-and-coconut-milk/ (may not work)