Quick Red Lentil Soup

Name: Quick Red Lentil Soup
Ingredients: 4 cups low sodium chicken broth; 2 cups water; 2 cups split red lentils (dried); 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 cup onion, minced; 1/4 teaspoon salt; 4 garlic cloves, minced; 1 tablespoon gingerroot, freshly grated; 1 1/2 teaspoons garam masala; 1 (14 ounce) can light coconut milk; 1/2 cup cilantro, minced; fresh ground black pepper; 3 plum tomatoes, cored, seeded and coarsely chopped, for garnish; 4 cups green salad, to serve alongside; 1/2 loaf crusty bread, to serve alongside

16 ingredients

10 steps

Ingredients

4 cups low sodium chicken broth
2 cups water
2 cups split red lentils (dried)
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup onion, minced
1/4 teaspoon salt
4 garlic cloves, minced
1 tablespoon gingerroot, freshly grated
1 1/2 teaspoons garam masala
1 (14 ounce) can light coconut milk
1/2 cup cilantro, minced
fresh ground black pepper
3 plum tomatoes, cored, seeded and coarsely chopped, for garnish
4 cups green salad, to serve alongside
1/2 loaf crusty bread, to serve alongside

Directions

1

In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil.
2

Cover, reduce heat to medium, and cook 10 minutes.
3

Meanwhile:
4

In large saucepan over medium-high heat, heat oil until it shimmers.
5

Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned.
6

Add garlic, ginger root and garam masala and cook about 1 minute until fragrant.
7

Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan.
8

Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened.
9

Remove from heat and add chopped cilantro and pepper to taste.
10

Garnish bowls of soup with chopped tomatoes.