Curried Lentil Soup
with Coconut Milk

Adapting this tasty main-course soup to the various seasons is easy. You can use fresh tomatoes, summer squash, spinach, and eggplant in the summer; canned tomatoes, carrots, yams, or delicata squash in fall and winter. Soup serves 6 to 8.

• 2 cups water
• 1 cup red lentils, rinsed and drained
• 1 cinnamon stick
• 2 tablespoons grated ginger
• 1 tablespoon seeded and coarsely chopped cayenne pepper
• 2 garlic cloves, finely minced
• 3-inch piece dulse or 1 tablespoon dulse flakes, optional
• 1 cup coarsely chopped onions
• 10 cups bite-sized cauliflower florets
• 3 1/2 cups coarsely chopped plum tomatoes
• 14-ounce can coconut milk
• 1 teaspoon sea salt, or to taste
• 1 cup coarsely chopped cilantro leaves, optional

1. Bring the water, lentils, cinnamon, ginger, cayenne pepper, garlic, and dulse (if using), to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 15 to 20 minutes, or until the lentils soften and begin to melt and turn yellow.
2. Add the cauliflower, tomatoes, and coconut milk to the pot, and continue to simmer for 20 to 30 minutes, or until the cauliflower is soft.
3. Add the salt, and adjust the seasonings, if desired.
4. Ladle the hot soup into bowls. Serve plain or garnished with cilantro.
5. For a Change… Substitute 7 to 8 cups of yams, sweet potatoes, delicata squash, and/or butternut squash for all of the cauliflower.

Discuss this Article

Add your own comments