A Delightful Fusion of Colors and Flavors

This vegan standard never gets dull. I believe the Indian way with coconut ingredients and spice combo puts this in the top shelf for soups.

INGREDIENTS: Note this recipe uses red lentils which cook twice as fast as green and break down into a bisque style consistency.

• coconut oil – 2 TBS
• spices
  • curry powder – 1 TBS [or make your own; below]
    • turmeric – 1 tsp
    • coriander, ground – 1 tsp
    • cumin, ground – 1/2 tsp
    • red pepper flakes – 1/4 tsp
    • pepper – 1/2 tsp
• onion – 1 1/2 cups [or shallot], finely chopped
• garlic cloves – 2 finely chopped
• ginger root – 2 1/2″ finger, finely grated
• salt – 1 tsp – to taste
• red lentils – 3/4 cup
• tomatoes, crushed – 1 (14.5-ounce) can
• water – 2-1/2 cups
• coconut milk – 1 (13.5-ounce) can unsweetened
• cilantro – 1/2 cup finely chopped, or parsley
• limes – cut into wedges and serve at table

PREPARATION: For a quick prep I use a food processor on onions and garlic

• INSTRUCTIONS: Pressure cook [see Step 6]
  1. Rough chop onion and garlic then process into fine texture
  2. Heat oil in a medium saucepan over medium heat
  3. Add curry powder and onion-garlic mixture, cook until softened and browned, 8–10 minutes
  4. Add ginger, red pepper flakes, salt, pepper, and lentils; cook, stirring for one minute
  5. Add tomatoes, coconut milk, and water
  6. Bring mixture to a simmer; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes—[If using pressure cooker cook for four minutes then use quick pressure release
  7. Taste and adjust seasoning
  8. Serve with lime wedges and chopped cilantro

Build a Planned-Over Soup Bowl with Rice, Chopped Pepperoni, Gai Lan Greens, and Mozzarella A-1!!

This soup builds flavor when reheated later in the week!

Recipe adapted from several