Curried Yellow Lentil Porridge

• 2 teaspoons butter
• 1 tablespoon high quality curry powder
• 1 tablespoon minced fresh ginger root
• 1 large yellow onion, minced
• 2 large carrots, minced
• 2 pounds orange lentils (available in Indian groceries or specialty food stores)
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper to taste
• 2 cups coconut milk
• 1/4 cup of shredded fresh basil for garnish, optional

1. Warm the butter over high heat in a soup pot.
2. Add the curry powder and, stirring constantly, toast it for 2 minutes.
3. Add the ginger and cook for 1 minute.
4. Add the onion and carrots, stir and cook until the onion is soft, about 5 minutes.
5. Add the lentils and the chicken broth, stir and adjust seasoning with salt and freshly ground black pepper.
6. Partly cover the pot, reduce the heat to medium-low and simmer for 40 minutes.
7. Add cold water if the mixture becomes dry.
8. Add the coconut milk and stir.
9. Adjust the consistency of the soup, if necessary with additional chicken broth, water or regular milk.
10. It should be thick, but should fall off a spoon, not mound on it.
11. Adjust the seasoning again with salt and pepper.
12. The soup can be kept over low heat for up to an hour before serving, but do not let it boil.
13. This will cause the coconut milk to break.
14. Serve garnished with basil and with basmati rice on the side.

butter, curry powder, fresh ginger root, yellow onion, carrots, orange lentils, chicken broth, kosher salt, coconut milk, fresh basil

Taken from cooking.nytimes.com/recipes/5674 (may not work)