Coconut Lentil Soup
Here's a hearty, healthy
soup for cold winter days. The curry and coconut combine for
a rich flavor, reminescent of Indian and Thai food. Add a little
red pepper if you want a kick.
1 1/2 cups red lentils
2 1/2 cups water
1/2 yellow onion, finely chopped
2 cloves garlic, pressed
1/2 inch piece fresh ginger root, finely chopped
1/2 cup fresh shredded coconut
3/4 cup soy milk
11/2 tablespoon curry powder
1 teaspoon ground black pepper
Directions:
Combine lentils and water in a medium saucepan over medium
heat, and bring to a boil. Saute onion. Stir sauteed onion,
garlic and ginger into lentils and water. Cover, reduce heat,
and simmer 25 minutes or until lentils are tender.
Blend coconut and soy milk in blender until smooth and thick.
Stir into the lentil mixture. Season with curry and pepper.
Continue cooking 10 to 15 minutes.
