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Margaret's Red Lentil Soup
A spicy soup for cold days
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INGREDIENTS
2 | cups red lentils |
| chicken broth |
4-5 | potatoes |
1/2 | onion, chopped |
2-3 | garlic cloves, minced |
2 ts | red curry paste |
1/2-1 | can coconut milk |
1 | lemon, only juice |
| salt |
maybe | cilantro, chopped |
maybe | chicken breast |
maybe | carrots |
maybe | green peas |
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PREPARATION
Wash the red lentils in 2-3 cups of water. In a pan cover the lentils with just enough water and cook it very slowly. Add chicken broth and the diced potatoes.
On the side, brown onions and garlic in a little butter and add to the soup.
Add red curry paste (available in Asian grocery stores or big supermarkets) and coconut milk and let the soup thicken.
Add lemon juice when the potatoes are done, then salt the soup. If you like you can sprinkle freshly minced cilantro over the soup.
When you feel like, you can also add diced carrots, green peas or diced chicken breast.
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