Trevor's Kitchen

Trevor's Kitchen

Curried Beef & Red Lentil Soup

Curried Beef & Red Lentil Soup

About the Recipe

Recipe by Mindy Fox

Ingredients:

1 tbsp. olive oil
1 sweet onion (such as Vidalia), finely chopped
4 tsp. finely chopped peeled fresh ginger
1 tbsp. curry powder
1 lb. ground beef (80% lean)
3/4 cup dried red lentils, rinsed
1/4 cup tomato paste
1 can (13.5 oz.) coconut milk, shaken well
1/2 cup finely chopped fresh cilantro, plus whole leaves for garnish
2 tbsp. fresh lemon juice
Plain yogurt, for serving

Getting it done:

1. In a large pot, heat the oil over medium. Add the onion and cook, stirring often, until softened, 7 to 9 minutes. Add the ginger and curry powder and cook for 1 minute more. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.

2. Stir in the lentils and tomato paste. Stir for 1 minute, then add 3 1/2 cups water, the coconut milk, and chopped cilantro. Season the soup with salt and pepper. Bring to a simmer. Cook until the lentils are tender, 20 to 25 minutes; season.

3. Off heat, stir in the lemon juice. Divide the soup among bowls. Top each with a dollop of yogurt and some cilantro leaves.

Recipe Notes
Servings: 4

Ingredients:

1 tbsp. olive oil
1 sweet onion (such as Vidalia), finely chopped
4 tsp. finely chopped peeled fresh ginger
1 tbsp. curry powder
1 lb. ground beef (80% lean)
3/4 cup dried red lentils, rinsed
1/4 cup tomato paste
1 can (13.5 oz.) coconut milk, shaken well
1/2 cup finely chopped fresh cilantro, plus whole leaves for garnish
2 tbsp. fresh lemon juice
Plain yogurt, for serving

Getting it done:

1. In a large pot, heat the oil over medium. Add the onion and cook, stirring often, until softened, 7 to 9 minutes. Add the ginger and curry powder and cook for 1 minute more. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.

2. Stir in the lentils and tomato paste. Stir for 1 minute, then add 3 1/2 cups water, the coconut milk, and chopped cilantro. Season the soup with salt and pepper. Bring to a simmer. Cook until the lentils are tender, 20 to 25 minutes; season.

3. Off heat, stir in the lemon juice. Divide the soup among bowls. Top each with a dollop of yogurt and some cilantro leaves.

Recipe Notes
Servings: 4

About the Recipe

Recipe by Mindy Fox

Nutritional Info

Recipe Categories

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Chicken
Fish
Durban Curry 2
Indian
pie-with-meat-01-w
Pie
Koeksisters-04-w
South African
Dahl-3-w
Soup
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Vegeterian

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