Soups Lee's Healthy Red Lentil Soup

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


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

chopped fresh basil or cilantro or parsley
minced red onions

cooked wheat berries
cooked chick peas
cooked rice
left over mashed potatoes

  1. Rinse lentils thoroughly with cold water.
  2. In a large, heavy-bottomed, pot over medium-high heat, sauté onion and garlic in the cooking oil.
  3. When onion becomes translucent (4-5 minutes), add lentils and water plus, if using, the optional tomato paste and or potato.
  4. Stir periodically until mixture reaches a boil.
  5. Reduce heat to low, stir in coconut milk and contents of seasoning packet. Simmer mixture for 15-20 minutes.
  6. 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.
Lee's Healthy Lentil Soup

Source: adapted from Hurst's Beans site accessed March 2, 2012