New Taste Journal
Whole Grain · Whole Food · Big Flavors
1 Green Pepper
6 Cloves Garlic
1 Serrano Pepper, optional
2 Tbs. Olive Oil
1 Cup Red Lentil Beans
1 Ounce Ginger, fresh
2 Tbs. Curry Powder
1 Tbs. Garam Masala
1 Can Whole Plum Tomatoes, 28 oz.
4 Cups Vegetable Stock
4 Cups Water
1 tsp. Salt
1 Can Coconut Milk
2 Tbs. Lime Juice
1/4 Cup Fresh Basil Leaves
1/4 Cup Cilantro
Peel onion and garlic.
Cut onion in half.
Rinse off peppers and carrots.
Chop onion, peppers & carrots into medium size pieces.
Place chopped ingredients into a soup pot.
Add oil and cook ingredients over a medium heat for about 10 minutes.
Onions should soften but not brown.
While vegetables are cooking:
Measure and rinse lentil beans.
Open tomato and coconut milk cans.
Measure vegetable stock and water.
Peel potato and ginger.
Check beans for any pebbles or dirt.
Spray beans with cold water to clean.
Slice potato and ginger.
Measure curry and garam masala spice blends.
When vegetables are cooked, add:
Bring liquid to a boil and turn heat down to a slow boil.
Cover the pot and cook ingredients for about 40 minutes.
Stir ingredients from time to time.
Soup is ready when potatoes and lentils are cooked soft and falling apart.
Remove soup from the stove.
Mix in coconut milk and lime juice.
Let soup cool for a while before blending
Puree the soup in small batches.
Place back in pot or into a large bowl.
You can serve the soup or chill it down for later.
Rinse and dry basil and cilantro; a salad spinner works well.
Chop the herbs together and add to the hot soup just before serving.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.