Monday, October 21, 2013

Soup Season

The weather here in Connecticut is going to dip into the 20's overnight this week...that means soup season has arrived. This week I tried a new recipe that was delicious. You can make it with chicken broth for a meat version or use the Imagine No-Chicken broth to keep it parve. Either way it's a hardy soup perfect for a cold day.
Red Lentil Coconut Soup
Serves 6-8
2 cups red lentils
1 tablespoon coconut oil
1 chopped onion
1 chopped red pepper
1 tablespoon ginger
2 gloves garlic, minced
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 small can tomato paste
7 cups chicken or vegetable broth
1 can coconut milk
1 can cooked white beans, drained and rinsed

Over medium heat, add coconut oil to a soup pan. Add onions and peppers and saute about 5 minutes until they have softened.

Add the garlic, ginger, spices, salt and tomato paste. Cook for another 2 minutes until mixture is toasty.

Add the broth, coconut milk, lentils and white beans. Cook uncovered for 25 minutes stirring occasionally.

Add more salt to taste, enjoy!
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