This was the first time I have ever worked with lentils. I wanted to make something healthy but quick to make since I had my cake decorating classes that night. I was afraid of how the soup would turn out since I didn't use a recipe. I sort of just added ingredients and tasted the soup as it cooked. It could have turned out really bad since I have never cooked with lentils but I got lucky and it turned out great.
Lentils are quick cooking which is a plus for me. Now don't get me wrong, I am all for dried beans and soaking them overnight. However, I like that at a moments notice you can use lentils and they will be cooked within an hour. I found that sprinkling feta cheese over the soup was a lovely topping but then again I love feta on just about anything. I used fire roasted diced tomatoes but that is only because those are the tomatoes that my husband prefers. This soup would be perfect to make a huge batch and freeze portions in the freezer for later dinners.
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. oil
- 1 bay leaf
- 1 lb lentils
- 4 c. water
- 1 (13 oz) can light coconut milk
- 1/4 tsp. yellow curry powder
- 2 tsp. red curry powder
- 1 (14.5 oz) can diced tomatoes
- 1/2 tsp. fresh ginger, grated
- 1/4 tsp. ground cayenne pepper
- In a medium pot heat oil over medium heat. Add onions and saute for 5 minutes or until tender. Add garlic and cook an additional 2 minutes.
- Add the remaining ingredients and bring to a boil. Lower heat and simmer for 1 hour, covered and stirring occasionally.
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