CURRIED LENTIL SOUP WITH CARROTS

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Curried Lentil Soup with Carrots image

I love the spices in this. Just a little bit hot, with the flavor of curry that I love. It warms me up inside. I'm always watching my pepper plants which I brought indoors over the winter to see if they have a few peppers on them to put in something like this. My Thai dragon plants have been giving me peppers all along (with a little help!) When I run a little low, I like to visit the Asian grocer for a big pack of green chillis (which are almost just as good), but I like the red ones best.

Provided by PalatablePastime

Categories     Lentil

Time 8h35m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups red lentils
1 tablespoon vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1 teaspoon salt
1/2 teaspoon black pepper
1 -2 small hot red chili pepper, seeded,and chopped
1 (28 ounce) can diced tomatoes, undrained
2 carrots, finely diced
1 tablespoon lemon juice
6 cups vegetable broth (chicken broth may be substituted)
1 (14 ounce) can unsweetened coconut milk
2 -3 tablespoons chopped cilantro

Steps:

  • Sort lentils and rinse under cold water.
  • Cook onions in oil in skillet until tender.
  • Add the garlic, turmeric, cumin seeds, salt, pepper, chopped chillis, and cook until spices are just aromatic.
  • Place mixture into crockpot, along with the tomatoes (with their juice), carrots, lentils, lemon juice, and broth, stirring to mix thoroughly.
  • Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours or until vegetables are tender.
  • Add coconut milk, and cook on HIGH for an additional 20 minutes.
  • Serve garnished with cilantro.

Nutrition Facts : Calories 669.6, Fat 28.3, SaturatedFat 20.4, Sodium 1058.9, Carbohydrate 84.4, Fiber 15.4, Sugar 11.9, Protein 29.1

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