October 10 2013
Fall has set in with its colorful leaves and blustery days. To accent the season's look, the Soup of the Day Search featured soup of the weekend is Spicy Red Lentil Soup as published in Vegetarian Times, October 2006. A delightful soup for autumn's fashionable soup enthusiasts. Prepare and enjoy!- 1 cup red lentils
- 1 tsp. salt
- 1 15-oz. can diced tomatoes
- 2 Tbs. minced fresh ginger
- 1 Tbs. vegetable oil
- 2 cloves garlic, minced (2 tsp.)
- 1 15-oz. can light, unsweetened coconut milk
- 1 Tbs. tamarind concentrate or paste, optional
- 1 Tbs. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric powder
- 1 small jalapeno, stemmed, seeded and minced
- pinch chopped cilantro
- Combine lentils, salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or puree in food processor for creamier feel.
- Puree tomatoes and ginger in blender or food processor until smooth. Set aside.
- 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 if desired, coriander, cumin, turmeric and jalapeno. Simmer 15 minutes, stirring occasionally.
- Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper. Sprinkle with cilantro, and serve.
Tags: Fall, autumn, spicy red lentil, soup, soup of the day search
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