Heat oil in a saucepan. Add ginger, garlic, shallot, and carrots,
and cook, stirring often, until softened, about 7 minutes. Add
curry powder, and cook, stirring, until fragrant, about 1
minutes.
Add 1 1/2 t salt, 1/2 c coconut milk, 4 c water, and the
lentils, and bring to a boil. Reduce heat, cover, and simmer
until lentils and carrots are tender, 8-10 minutes. Pour 2
cups soup through a fine sieve into a bowl, reserving solids.
Puree strained liquid with remaining soup in a blender until
smooth. Reheat after blending. Stir in reserved solids.
Reserving some for garnish stir cherries and cilantro stems into
soup, and ladle into bowls. swirl in remaining 1/4 c coconut
milk.and garnish with cherries and cilantro leaves.
Originally Submitted
12/31/2013
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