Curried Red Lentil Soup

Hi All, Yesterday was SOUP DAY at my house. I made two different soups. A vegan split pea and curried red lentil. Both were very good, I really enjoyed the lentil soup. It is so chalked full of veggies, not only is it delicious and satisfying it is also very healthy. I did use lite coconut milk for the soup and it didn't seem to hurt the creaminess at all. There are two things you could do with this soup, eat it with the texture, lentils, brown rice and the veggie or puree it, which produces a thick creamy soup, I always prefer my soups blended, I'm a little weird about too much texture. I used my INVERTED BLENDER and it was easy. The amount of curry depends on how much you like curry, I probably used almost a tablespoon, I also threw in some fresh herbs if you have any. I might suggest thyme, tarragon, even sage or basil, if you don't have any fresh you could add some of the mentioned dried herbs. Remember, savory recipes almost always allows for creativity, know what the herbs taste like and you can play around with them. Don't leave out the squish of lime juice and the cilantro, it made the soup pop with flavor and freshness!!! Make this soup, it is definitely a winner! COOK ON.........


Curried Red Lentil Soup


3 chopped garlic cloves,
1 onion chopped
1 carrot chopped
1/2 tablespoon chopped ginger and a
pinch of cayenne in oil.
11/2 tsp to 1 TBS curry powder (depends on your taste)
1 can coconut milk (I used lite for this soup)
1 cup red lentils
1/2 cup rice
6 cups of water, (I supplemented with a 4 cups of Veggie broth and 2 cups of water, optional)


Cook garlic, onion, carrot, ginger and cayenne in oil until onion soft. Add curry & herbs, sir.

Add 6 cups water, 1 can coconut milk, 1 cup red lentils and 1/2 cup rice;

Simmer 20 minutes. Garnish with lime, cilantro and scallions.