Tuesday, August 30, 2011

Red Lentil Curry Soup

My family loves this soup! I have been tweaking my lentil soup and am finally ready to share it. This recipe is primarily inspired by a recipe in our church cookbook and this recipe from Miss Mommy.

  • 1 medium onion, finely chopped
  • 1 carrot, diced
  • 4 celery sticks, diced
  • 1 tsp curry powder
  • 1 tsp ground coriander (cilantro)
  • 4 oz (1/3 cup) red lentils, washed and drained
  • 25 fl.oz (3 cups) chicken or vegetable broth
  • 14 oz (400g) canned tomatoes
  • 1/2 to 1 pound (500g) of bacon or ham, chopped and cooked 
  • 14 oz (400ml) canned coconut milk
  1. Saute vegetables in butter for a few minutes until softened.
  2. Stir all ingredients, except the coconut milk, into the crock pot.
  3. Cook for 4 hours on high (6 to 8 on low)
  4. Mix with a hand blender, or for a chunkier texture use a potato masher.
  5. Stir in coconut milk right before serving. 
  6. Serve with warm, crusty bread. Enjoy!

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