Spicy Red Lentil Soup
Michael Shepherd
ingredients
- 2 cups red lentils
- 2 t salt
- 2 28-oz cans diced tomatoes
- 1/4 cup minced fresh ginger
- 1/4 cup minced garlic
- 2 T vegetable oil
- 2 15-oz cans light, unsweetened coconut milk
- 2 T tamarind concentrate, paste, or chutney
- 2 T ground coriander
- 2 t ground cumin
- 2 t turmeric powder
- 1 medium-large jalapeno, stemmed, seeded, and minced
- 1 cup chopped cilantro
directions
- 1
Cook lentils per package directions.
- 2
Meanwhile, purée tomatoes and ginger in food processor until smooth. Set aside.
- 3
Heat oil in a large pot over medium heat. Add garlic and cook 30 seconds, just until golden. Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric, and jalapeno. Simmer 15 minutes, stirring occasionally.
- 4
Purée lentils in a food processor. Stir in lentils, and simmer partially covered for 20 minutes. Season with salt and pepper. Sprinkle with cilantro and serve.
Source: Michael Shepherd
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