Curried Lentil Soup

Curried Lentil Soup
-Serves 4 as a starter

A great way to add spice to your menu, can be served room temp. as well as hot.

3 carrots, diced
1 apple, diced
1 onion, diced
1 garlic clove minced
chicken broth or water
1 sm. can coconut milk
½ t. ground cumin, coriander, chili/paprika
1 T. curry powder, or more to taste
1 T. apple cider vinegar
1 ½ -2 C. dried red lentils, rinsed and picked over. (You can pre-soak them or not.)
salt and pepper

1. Sauté the onions, garlic carrots and apples in a bit of good olive oil until the onions are translucent. Add the vinegar, reduce the heat and continue to cook until the carrots are soft, about 10 minutes.

2. Add the chili, cumin, coriander, and curry powder to the vegetables and sauté until fragrant about 2-3 minutes. Season with salt and pepper. Now add all the lentils at once. Cover the lentils with the liquid (water or chicken broth) and let simmer for 45-60 minutes. Make sure to add more liquid of too much evaporates. (The consistency of the lentil soup should be that of thick oatmeal, since it will thin out when you add the coconut milk.)

3. Taste the lentils after 45-60 minutes, they should be tender. Add the coconut milk to the soup and stir to combine. Now I like to use a stick blender to puree the soup. You can also puree the soup in a regular blender and pass it through a fine sieve for a finer and smoother consistency. Taste for salt and spices and serve warm with a garnish of slivered mint or chopped cilantro.

This soup is not only delicious but healthy and easy.



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