Lee's Healthy Red Lentil Soup

[Soups] [Lentils] [Curried Lentil and Butternut Squash Soup] [Healthy] [Ethnic] [Lee] [Lee's Recipes]

Ingredients: 15.5 oz. (1 package) Hurst's Red Curry Lentils 2 - 3 tbsp. cooking oil 1 cup onion, diced 2 cloves garlic, chopped 1 6 -oz can tomato paste (optional) 1 cup diced potato (optional) 1 can coconut milk (14 oz.) Hurst red curry spice packet (comes with lentils) 7 cups of vegetable broth and/or potato water, or water Garnish chopped fresh basil or cilantro or parsley minced red onions Additions cooked wheat berries cooked chick peas cooked rice left over mashed potatoes Method: Rinse lentils thoroughly with cold water. In a large, heavy-bottomed, pot over medium-high heat, sauté onion and garlic in the cooking oil. When onion becomes translucent (4-5 minutes), add lentils and water plus, if using, the optional tomato paste and or potato. Stir periodically until mixture reaches a boil. Reduce heat to low, stir in coconut milk and contents of seasoning packet. Simmer mixture for 15-20 minutes. Serve over rice. Note: For extra heat, add 1 tsp. cayenne or crush red pepper.

Sweet coconut milk and authentic spicy curry seasoning make this one of Hurst's most flavorful recipes. Add ground cayenne for extra heat.

Source: adapted from Hurst's Beans site
http://www.hurstbeans.com/recipes/280/red-curry-lentils accessed March 2, 2012