Hello there– Is it still soup weather where you live? After a warm winter here, it’s dipping down into the 60’s this week– and it’s suppose to rain today!! Boy, do we need rain.
So to celebrate our chilly, soggy day ahead, here’s a nice light soup–sounds about right for a drizzly spring day.
COCONUT CURRY LENTIL SOUP
2 cups lentils
splash olive oil
1 onion, chopped
1 red bell pepper, cut to bits
2 cloves garlic, minced
1/2 cup tomato sauce
7 cups water
1 can coconut milk
1 tsp. yellow curry powder
14 oz. can garbanzo beans
1 tab. lime juice
lime slices & cilantro for garnish
Heat the olive oil in the bottom of your soup pot. When it’s hot, throw in the onion. Cook it 3 to 4 minutes until the onion bits cook through. Then add in the red pepper and garlic. Cook 3 minutes more.
Pour in the tomato sauce, water, coconut milk, curry powder, garbanzo beans and lentils. Bring it to a simmer and cook for 30 minutes until the lentils are tender.
When you’re ready to serve it up hot, add in the lime juice and top each bowl with some sprigs of cilantro.