Vegetable and Red Lentil Soup

A community recipe by SamIAm

Not tested or verified by Nigella.com

Introduction

This is low in calories, high in flavor and a firm favorite at my home. It is the curry powder and coconut milk that sets this soup apart. I came accros it several years ago in the French publication Marabout Cote Cuisine: "Light and easy food", made it less light by using curry powder fried in oil as opposed to curry paste and used full fat coconut milk for a stronger flavour.Yummy dish.

Ingredients

Serves: 6 people

Metric Cups

2 tablespoons vegetable oil
2 tablespoons curry powder
450 grams chopped tomatoes (canned)
750 millilitres chicken stock
180 grams carrots (cubed)
200 grams potatoes (cubed)
150 grams courgettes (cubed)
150 grams red lentils
60 grams frozen peas
80 millilitres coconut milk
2 tablespoons fresh coriander (fresh, roughly chopped)

2 tablespoons vegetable oil
2 tablespoons curry powder
16 ounces diced tomatoes (canned)
26⅓ fluid ounces chicken broth
6 ounces carrots (cubed)
7 ounces potatoes (cubed)
5 ounces zucchini (cubed)
5 ounces red lentils
2 ounces frozen peas
2⅘ fluid ounces coconut milk
2 tablespoons cilantro (fresh, roughly chopped)

Method

Vegetable and Red Lentil Soup is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a big casserole heat the oil and add the curry powder. Toss till the spices come through.

Add the tomatoes with their juice followed by the chicken stock and the vegetables.

Bring to boiling point. Reduce heat and let simmer, covered, for 5 minutes.

Add red lentils and bring to the boil again. Lower the heat and let simmer, without cover, for 10 minutes (the lentils should be barely cooked).

Add the peas, bring to the boil, lower the heat and let it simmer until the peas become tender.

Remove from heat and add the coconut milk and fresh coriander.

In a big casserole heat the oil and add the curry powder. Toss till the spices come through.

Add the tomatoes with their juice followed by the chicken broth and the vegetables.

Bring to boiling point. Reduce heat and let simmer, covered, for 5 minutes.

Add red lentils and bring to the boil again. Lower the heat and let simmer, without cover, for 10 minutes (the lentils should be barely cooked).

Add the peas, bring to the boil, lower the heat and let it simmer until the peas become tender.

Remove from heat and add the coconut milk and cilantro.

Additional Information

You can make this soup as hot or as mild as you want depending on the type of curry you use. For extra spice you can add a couple of chilies chopped and thrown in during the cooking stage.