Spicy Red Lentil SoupSubmitted by: JENNTX77
1 cup red lentils, rinsed
1 tsp. salt
2 tomatoes, coarsley chopped
2 Tbs fresh ginger, minced
1 Tbs olive oil
2 cloves garlic, minced
1 15oz. can light, unsweetened coconut milk ( I like Goya brand)
1 Tbs. ground coriander
1 tsp. ground cumin
1 tsp. turmeric powder
1/4 tsp. cayenne powder
2. Meanwhile, puree tomatoes and ginger in blender or food processor until smooth. Set aside.
3. Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind, coriander, cumin, turmeric and cayenne. Simmer 15 miinutes, stirring occasionally.
4. Stir in lentils, and simmer, partially covered, 20 minutes,. Season with salt and pepper.
Serving size, 1 cup.
*(optional) blend once more in blender for creamier soup
**(adapted from Vegetarian Times Magazine)
Number of Servings: 6
Recipe submitted by SparkPeople user JENNTX77.