Tuesday, April 23, 2013

Red Coconut Soup

This soup has a unique taste of mild indian flavors. It's got ginger, garbanzo beans, lime, and coconut. An added dash of salt and spritz of lime over the top complete it. This is one of our favorite go-to dinner recipes.

Red Coconut Soup 

Serves four

2 cups red split lentils
1 onion, finely chopped
1 cup fingerling potatoes, whole or diced depending on your preference
2 red bell peppers cut into 1/2 inch dice
1 cup diced celery
1 fresh jalapeño or serrano chili, finely chopped, including seeds
1 tablespoon fresh peeled and minced ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups water
1 can unsweetened light coconut milk
1 15-ounce can of chickpeas
fresh cilantro and lime wedges for serving

Heat the tablespoon of olive oil in a large soup pan and add the onions, bell pepper, celery and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, potatoes, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes. Once served in bowl, squeeze lime juice generously over each serving and season with salt and cilantro to taste.

{Adapted from a recipe by Tina Jeffers, author of Scaling Back}

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