DSC_0599

This soup has been well received by hungry friends.  Its heartiness and spicy heat make it perfect for warming up on cold winter day.  Red lentils work well in soups because they soften quickly when cooked, creating a nice, thick texture.  This recipe will serve about six…if you don’t go back for seconds. Like all soups, its tastes even better the next day.

Ingredients:

  • 1 cup red lentils
  • 1 tsp. salt
  • 1 15 oz. can diced tomatoes
  • 4 inch chunk ginger root, peeled and chopped coarsely
  • 1 T. vegetable oil
  • 3 cloves garlic, minced
  • 1 15 oz. can light, unsweetened coconut milk
  • 1 T. tamarind concentrate
  • 1 T. ground coriander
  • 1 T. ground cumin
  • 1 T. turmeric powder
  • 1 small jalapeño, stemmed, seeded and minced
  • 1/4 cup chopped cilantro
  • 2 small to medium red tomatoes, diced
  • salt & pepper to taste

To make:

  1. Put lentils, salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes (or until lentils are tender).  Stir the mix with a wire whisk to blend.
  2. Puree tomatoes and ginger in food processor (or blender) for about one minute, or until smooth. Set aside.
  3. Heat oil in large saucepan over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mix, coconut milk, tamarind concentrate, coriander, cumin, turmeric and jalapeño. Simmer about 15 minutes, stirring occasionally.
  4. Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Top with cilantro and chopped tomato, and serve.