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  1. Meals & Cooking
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  3. Curried Lentil Soup

Curried Lentil Soup

By Cat CoraPublished: Jan 26, 2016
Curried Lentil Soup
Con Poulos. Food Stylist: Christine Albano. Prop Stylist: Megan Hedgepeth
Yields:
4
Prep Time:
15 mins
Total Time:
35 mins
Arrow Circle Down IconJump to recipe

This is the perfect dinner for a cold evening. Plus, the coconut milk is rich in nutrients and antioxidants, and the cumin is a great anti-inflammatory.

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Ingredients

  • 1 1/2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp. ground cumin
  • 6 cups low-sodium vegetable broth
  • 1 1/2 cups red lentils
  • 2 large carrots, coarsely grated
  • 4 sprigs fresh thyme
  • 1 tsp. curry powder
  • 1/2 tsp. ground cinnamon
  • 2 Bay leaves (optional)
  • 1 cup light coconut milk
  • kosher salt
  • Black pepper
  • Cilantro, for serving

Directions

    1. Step 1Heat the oil in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cumin and cook, stirring for 1 minute.
    2. Step 2Add the broth, lentils, carrots, thyme, curry powder, cinnamon and bay leaves (if using); bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are just tender, 12 to 15 minutes.
    3. Step 3Add the coconut milk and 1/2 teaspoon each salt and pepper; simmer for 5 minutes. Serve with cilantro, if desired.
From: Woman's Day US
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