Curried Lentil Soup with Coconut Milk Serves 6 to 8
Adapting this main course soup to the seasons is easy and always tasty. You can use fresh tomatoes, summer squash, spinach and eggplant in the summer; canned tomatoes, carrots, yams, or delicata squash in fall and winter. 1 cup red lentils, rinsed 2 cups water 1 cinnamon stick 2 tablespoons grated ginger 1 tablespoon seeded and coarsely chopped cayenne pepper 2 garlic cloves, finely minced or pressed 3-inch-piece dulse, or 1 tablespoon dulse flakes (optional) 1 cup coarsely chopped onions 10 cups bite-sized cauliflower florets 3 1/2 cups coarsely chopped plum tomatoes 14-ounce can of coconut milk 1 teaspoon sea salt, or to taste 1 cup coarsely chopped cilantro leaves (optional) 1. Place the lentils, water, cinnamon stick, ginger, cayenne pepper, garlic, and dulse (if using) in a 6-quart stockpot. Bring the ingredients to a boil, then reduce the heat to medium-low. Simmer covered, 15 to 20 minutes, or until the lentils melt and become yellow. 2. Add the cauliflower, tomatoes, and coconut milk, and continue to simmer for 20 to 30 minutes, or until cauliflower is soft. 3. Add the salt. 4. Adjust the seasonings, if desired. 5. Ladle the hot soup into bowls. Garnish with cilantro, if desired. Variations Substitute 7 to 8 cups of yams, delicata squash, and/or butternut squash for the cauliflower.
Recipe excerpted from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier, © 2010, New Harbinger Publications, Inc, Used by permission.
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.
www.blikki.com - 15