To Your Very Good Health Rich Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The soup is richly fragrant and nutritious, perfect as a complete meal. You can serve this over rice if desired. I made this tonight to try to coax my 3-yr old to eat something, after having his tonsils out a few days ago, and he ate about half a bowl, which at this point is a triumph! To your very good health! Ingredients:
3 tablespoons olive oil |
1 onion, finely diced |
1 large carrot, finely diced |
2 stalks celery, finely diced |
3 teaspoons minced garlic |
3 tablespoons curry powder |
4 cups vegetable stock (or chicken stock) |
1 (13 1/2 ounce) can light coconut milk |
1 (28 ounce) can diced tomatoes |
1/2 cup masoor dal, rinsed well (red lentils) |
1/2 cup quinoa, rinsed well |
salt and pepper, to taste |
Directions:
1. Heat olive oil in a large soup pot, add onions, carrots, celery and garlic. Saute over medium heat until onions are clear and soft, about 10 minutes.
2. Add curry powder, mix well and cook another 1-2 minutes.
3. Add stock, coconut milk, and tomatoes. Stir well and cover pot, stirring intermittently.
4. When mixture starts to boil, add rinsed dal and quinoa, mix well.
5. Cover and return to a low boil, then lower heat to a simmer and cook, covered, while occasionally stirring, another 45-50 minutes.
6. Add salt and pepper to taste.
7. Serve as is, or over brown rice.
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