Red Lentil and Coconut Curry Soup
If there ever was a week for a warm, soothing, cleansing sort of soup this would be it.
After all that Thanksgiving feasting my tummy needed soup.
You can make it spicy.
Or not.
I did, you know I can’t resist.
It can be low calorie.
Or not.
I did use Lite Coconut Milk.
It was already in my pantry.
And I like my skinny jeans.
When they fit.
You don’t even have to include the garbanzo beans if you don’t like them.
I did.
I love them.
Enjoy.
Ingredients
- 1 lb package red lentils
- 2 Tbs olive oil
- 1 medium onion, chopped fine
- 1 red pepper, diced small
- 3 ribs celery, diced
- 3 carrots, diced
- 1 jalapeño, finely minced
- 3 Tbs grated fresh ginger
- 3 cloves garlic, minced
- 3 Tbs red curry paste
- 1 tsp sugar
- 1 can coconut milk
- 1 28 oz can of diced tomatoes
- 1 can garbanzo beans
- 1/4 cup cilantro, chopped
- 4 scallions, thinly sliced
- fresh lime juice
Instructions
Place lentils in colander and rinse well.
Place in large stockpot and cover with water by 1 inch.
Bring to boil, then reduce to simmer and cook until tender, approx 20-25mins.
In the meantime in large skillet add olive oil and onion, red pepper, celery and carrots.
Cook until soft, about 4-5 mins.
Add garlic and ginger, continue to cook 2 mins more.
Add red curry paste and sugar, stir to incorporate.
Now add tomatoes, garbanzo beans, cooked lentils and coconut milk.
Simmer for 5 minutes.
Ladle into warm bowls, squeeze some lime over each bowl and top with scallions and cilantro.
Cook until soft, about 4-5 mins.
https://pamelasglutenfreerecipes.com/vegetarian/red-lentil-coconut-milk-curry-soup/