Trevor's Recipe Collection
Trevor's Recipe Collection
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
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