Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Curried Red Lentil Soup
Curried Red Lentil Soup
About the Recipe
Recipe by Rachael Ray
Servings: 4
Nutritional Info
Ingredients:
3 tablespoons EVOO, plus more for drizzling
1 large red onion, minced
4 cloves garlic, minced
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/2- 1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 1/2 cups red lentils
6 1/2 cups low-sodium chicken stock
3/4 cup canned light coconut milk
1 Granny Smith apple, cored then finely diced
1/4 cup minced cilantro
Getting it done:
In a large pot, heat 2 tbsp. oil over medium.
Add the onion, garlic and spices.
Season with salt and pepper and cook, stirring, until softened, about 5 minutes.
Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes.
Stir in the lentils and then the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft and begin to fall apart, about 20 minutes.
Meanwhile, in a small bowl, mix the apple, cilantro and 1 tbsp. oil; season.
In a blender, puree half the soup.
Return to the pot; stir in the coconut milk; season. Drizzle each serving with oil and top with the apple mixture.
Ingredients:
3 tablespoons EVOO, plus more for drizzling
1 large red onion, minced
4 cloves garlic, minced
2 1/2 teaspoons curry powder
2 teaspoons ground cumin
1/2- 1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 1/2 cups red lentils
6 1/2 cups low-sodium chicken stock
3/4 cup canned light coconut milk
1 Granny Smith apple, cored then finely diced
1/4 cup minced cilantro
Getting it done:
In a large pot, heat 2 tbsp. oil over medium.
Add the onion, garlic and spices.
Season with salt and pepper and cook, stirring, until softened, about 5 minutes.
Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes.
Stir in the lentils and then the stock; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the lentils are soft and begin to fall apart, about 20 minutes.
Meanwhile, in a small bowl, mix the apple, cilantro and 1 tbsp. oil; season.
In a blender, puree half the soup.
Return to the pot; stir in the coconut milk; season. Drizzle each serving with oil and top with the apple mixture.
About the Recipe
Recipe by Rachael Ray
Servings: 4
Nutritional Info
Recipe Categories
