Recipes

Asian Vegetable and Lentil Soup

Misc. Soup/Stew 

• Cooking Time: 30-35 minutes
• Servings: 4
• Preparation Time: 30 minutes
• 3 tablespoons peanut oil
• 2 tablespoons peeled and grated fresh ginger
• 1 small red chili pepper, seeded and finely chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon curry powder
• 1 small red onion, chopped
• 1 small parsnip, peeled and sliced
• 2 celery stalks, thinly sliced
• 4 large carrots, peeled and sliced
• 1 potato, peeled and sliced
• 2 kaffir lime leaves, or 1/2 teaspoon grated lime zest
• 1/2 cup (3 1/2 ounces) red or brown lentils
• 6 cups vegetable stock or water
• 1 cup coconut milk
• 2 tablespoons chopped fresh cilantro for garnish

Warm peanut oil in a large saucepan over medium heat

Add ginger, chili pepper, cumin and curry powder

Cook until aromatic (1 minute)

Add onion, parsnip, celery, carrots, potato, and lime leaves or zest

Cover and cook stirring occasionally for 10 minutes

Add lentils and stock and bring to a boil

Cover and cook until vegetables and lentils are soft. 20 minutes

Remove lime leaves and discard

Working in batches, puree soup in a food processor

Return to saucepan

Add cocnut milk

Heat through

Garnish with chopped cilantro and serve

I have a recipe book called Asian Hot and Spicy. It is full of wonderful recipes for those who are partial to Asian foods. Sometimes there might be an ingredient that is not usually stocked in your pantry.

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