LITTLE MISS TASTY

RED LENTIL SOUP

Ingredients

  • 1 C Dry Red Lentils*
  • 5 cups Veg Stock*
    • or water and 2 stock cubes
  • 2-3 TBSP Olive Oil
  • 3 Carrots, Peeled & Diced
  • 3 Stalks of Celery, Diced
  • 1 White Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1/2 C Coconut Milk*
  • 1/4 C Tomato Paste
  • 1 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper
  • 1 tsp Salt
  • Cilanto for garnish
  • Black Pepper to taste
*To prepare the lentils for cooking, I usually rinse them in a thin-meshed strainer but this step is not necessary. Click on veg stock to learn how to make your own. Check the ingredients in the coconut milk and try to find one that is mostly pure coconut, it will be much creamier. Note: soup will thicken in fridge but will thin out again once reheated.

Directions

  1. Heat 2-3 T oil in large pot over med heat.
  2. Add carrots, celery and onion and saute for about 5 min.
  3. Add garlic, mix well and sautee 1 min.
  4. If using stock cubes you can boil the 5 cups of water then mix in the cubes. I just add the cubes on their own to the veggies and mix them in well.
  5. Add cumin and cayenne, then the tomato paste and mix well.
  6. Add the water or stock, lentils and salt and bring to a boil (uncovered)
  1. Once boiling, turn down heat to low, cover and cook for about 15 min or until lentils are tender.
  2. Remove from heat and stir in coconut milk. Garnish with cilantro and enjoy!


This soup pairs really well with Naan Bread and Pakoras. For a feast, serve with this main dish: Korma (click on each for recipe)
Copyright Sheila Cook, May 2021.