A big thanks to all of you who responded to my blog survey. I truly appreciate it. Survey results indicate that many of you would like to see more healthy recipes. Luckily for you, I have been clipping and saving healthy recipes for years—so I have many to share.
Ironically, though I clip-and-save, I rarely to never follow a recipe exactly. I prefer to use a recipe for inspiration; adding or substituting what ever fresh ingredients we happen to have on hand.
My husband Kirk is an awesome chef (and better at following recipes than I am). He made this curried lentil coconut soup last week and it was a huge hit. A hearty, stew-like soup, it’s delicious and warming on these cold winter nights.
Curried Lentil Coconut Soup*
1 yellow onion, diced
3 cloves garlic, minced
1 TBSP ginger, minced
3 carrots, peeled and chopped
1 red pepper, chopped
1 Serrano pepper, seeded and chopped
3 TBSP curry powder
1 TBSP paprika
1 TBSP turmeric
8 cups vegetable stock
2 cups lentils, rinsed
1 can garbanzo beans, rinsed
1 can coconut milk
¼ cup tomato paste
1 can diced tomatoes
¼ cup cilantro, chopped
Salt and pepper to taste
Coconut oil for sautéing
In a large pan sauté onion, garlic, ginger, chili, red pepper and carrots in a little coconut oil. Sauté for 10 minutes. Add curry powder, paprika, and turmeric. Mix well to combine.
Add stock and lentils to the pot and bring to a boil. Simmer for 10 minutes.
Add garbanzo beans, coconut milk, tomato paste, and diced tomatoes. Simmer for another 20 minutes or until soup is thick and the lentils are done.
Top bowls with freshly chopped cilantro. Serves 4.
Please leave a post if you make this soup, and let me know what you think?
*Courtesy of Jackson Hole News & Guide.