Asian Vegetable and Lentil Soup


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Member since 2008
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Serves 4 | Prep Time 30 minutes | Cook Time 30-35 minutes

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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


Questions, Comments & Reviews



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