- Servings: 6-8 for appetizer or 4 for a meal
|2 tsp||Olive Oil|
|1||Yellow Onion, chopped|
|2 tsp||Minced, fresh garlic|
|2 tsp||Grated Fresh Ginger|
|1 tsp||Curry Powder|
|2 cans||(14 Oz. Each) Lower-sodium Chicken or Vegetable Broth|
|¾ cup||Red Lentils|
|1-2||Limes, cut into wedges|
|¼ cup||Half-and-half or Light Cream|
|Salt, to taste|
|⅓ cup||Toasted, sweetened coconut|
|⅓ cup||Dry Roasted Peanuts, coarsely chopped|
|¼ cup||Coarsely Chopped Scallions|
|¼ cup||Coarsely Chopped Fresh Cilantro Leaves|
Saute the onion in the oil for 3 to 5 minutes. Add garlic, ginger, curry powder, red pepper flakes (see note below) and sugar; saute 2 minutes.
Add broth and lentils. Simmer, uncovered, until lentils are soft, 15 to 20 minutes. Remove soup from heat.
Stir in half-and-half and salt, if desired.
Squeeze a generous wedge of lime over each serving.
Serve with garnishes (they really add to the dish!)
--This soup tastes even better the second day. --When choosing a curry powder, try to find one without salt, that way you can adjust the salt to your taste. --Depending on how hot your curry powder is, you may wish to add 1/4 to 1/2 tsp. crushed red pepper flakes to boost the heat. --If you can't find red lentils at the grocery store, try an international grocery. --Depending on how salty your vegetable broth is, or if your curry powder has salt as an ingredient, you may not need additional salt.