Red Lentil and Coconut Soup

The creamy and lightly spiced flavour of this soup will make you forget that red lentils lose their colour when cooked.

Serves: 6-8

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

2 cups red lentils, rinsed and sorted
6 cups water
1 tbsp. fresh ginger, grated
1 tbsp. canola oil
1 medium onion, minced
1 1/2 tsp. ground cumin
3 cloves garlic, pressed
1 can (14 oz.) low fat coconut milk
2 1/2 tbsp. fresh lime juice
1 1/2 tsp. salt
lightly toasted whole cumin seeds, to garnish, optional

Directions

1. In a large pot, add lentils, water and ginger.  Cover and bring to boil, then reduce heat to a simmer and cook uncovered until the lentils are soft, about 20 minutes.
2. Meanwhile, heat oil in a skillet over medium heat.  Add onion, cumin and 1/2 tsp. salt.  Cook until onions are soft and transparent, about 5 minutes.  Add garlic and cook for another 5 minutes.
3. Transfer onion mixture into the pot of lentils and add coconut milk.
4. Stir until combined, then simmer, partly covered for about 10 minutes.
5. Add lime juice and salt to taste.
6. Serve, garnished with toasted cumin seeds or plain.

Recipe from Mollie Katzen's Recipes: Soups