Baby, It's Cold Outside!

I don’t know about you, but I look like the Michelin Tire Man whenever I go outside these days. It’s so freaking cold, even in Florida!! The antidote is a delicious pot of soup and my favorite, Curried Red Lentil, is easy peasy. Feel free to take a snapshot or highlight the text and print it out. You won’t be disappointed!!

Curry Lentil Soup

 Prep Time 10 minutes. Cook Time 30 minutes.  Serves 4 to 6

 Ingredients

2 T olive oil

1 yellow or red onion diced

4 cloves garlic minced

1 T fresh ginger minced or 1 tsp powdered ginger

1 T curry powder

1 cup red lentils (use red as they cook faster than green)

1 can crushed or chopped tomatoes 15 oz.

1 1/2 tsp salt (I use a salt blend for more flavor)

4 cups chicken broth (or water or vegetable broth)

8 oz full fat coconut milk (I use the cream at the top for richness) 

Instructions

Heat olive oil in a large pot over medium heat. 

Saute onion, garlic and ginger until onion is translucent. 

Add in curry powder and cook for about two minutes. 

Add in red lentils, stir and cook for about two minutes. 

Pour the can of crushed tomatoes into the red lentils with broth and salt. Stir well so all the ingredients are combined. 

Bring to simmer and cook for twenty minutes until the lentils are tender. 

Add in coconut milk and stir. Lower the heat and cook for another ten minutes. 

Recipe Notes

Keep an eye on the soup since lentils absorb water pretty quickly and you might need to add a ½ cup to 1 cup more liquid.