Coconut-curried Lentil Soup

• portionen: Serves 8

Zutaten

2 tbsp coconut or vegetable oil • 1 large yellow onion, chopped • 3 medium carrots, peeled halved lengthwise, and thinly sliced • 4 large garlic cloves, minced • 1 tosp minced fresh ginger • 1½/ tsp kosher salt, plus more to taste • 1 tsp ground cumin • 1 tsp ground turmeric:

½ tsp black pepper • 1(14½-oz) can diced tomatoes • 3 cups vegetable broth, chicken brotto. or water • 1 cup uncooked red lentils, rinsed • 1(13/2-oz) can coconut milk (such as Aroy-D) whisked well. 1 tsp Fresh Lime Juice. 1TBS chopped Cilantro , plus addl for Garnish. Crushed Red Pepper and Fresh Lime Wedges.

Anweisungen

• Heat oil in a large pot over medium-high until shimmering, about 1 minute. Add onion and carrots; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, ginger, salt, cumin, turmeric, and pepper; cook until fragrant, about 1 minute. • Stir tomatoes, broth,and lentils I to mixture in pot.

• Stir tomatoes, broth, and lentils into mixture in pot. Bring to a boil over high; reduce heat to low, and stir in Cocoanut milk. Cover and simmer over low, undisturbed , until lentils are cooked through. 25 to 30 minutes

• Sür in lime juice and cilantro, add salt to taste. Garnish with additional cilantro: serve with crushed red pepper and ime wedges.

Notizen

"Ginger, coconut milk, cumin, and turmeric give this lentil soup warm flavors and a creamy texture," said Chandra Ram in Food & Wine. The soup "comes together quickly," thanks to its reliance on canned ingredients you may have in your pantry. You'll want to serve it witn naan, pita, or a crusty bread that can sop up anything left at the bottom of the bowd.

Nährwertangaben

• Portionsgröße: 1 bowl