wholeliving

Curried Red-Lentil Soup with Dried Cherries and Cilantro

Martha Stewart Living, March 2012
  • Prep Time 25 minutes
  • Total Time 35 minutes
  • Yield Makes 4 1/2 cups
    Serves 4
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Ingredients

  • 2 teaspoons safflower oil
  • 3 tablespoons finely chopped peeled ginger (from a 2-inch piece)
  • 6 garlic cloves, finely chopped (2 tablespoons)
  • 1 large shallot, finely chopped (4 tablespoons)
  • 2 carrots, finely diced (about 1 cup)
  • 2 teaspoons curry powder
  • Coarse salt
  • 3/4 cup unsweetened coconut milk
  • 1 cup red lentils
  • 1/3 cup chopped dried cherries
  • 3 tablespoons finely chopped cilantro stems, plus 3 tablespoons cilantro leaves for garnish

Directions

  1. Heat oil in a medium saucepan over medium heat. Add ginger, garlic, shallot, and carrots and cook, stirring often, until softened, about 7 minutes. Add curry powder and cook, stirring, until fragrant, about 1 minute.

  2. Add 1 1/4 teaspoons salt, 1/2 cup coconut milk, 4 cups water, and the lentils, and bring to a boil. Reduce heat, cover, and simmer until lentils and carrots are tender, 8 to 10 minutes. Pour 2 cups soup through a fine sieve into a bowl, reserving solids. Puree strained liquid with remaining soup in a blender until smooth. Reheat after blending. Stir in reserved solids.

  3. Reserving some for garnish, stir cherries and cilantro stems into soup, and ladle into bowls. Swirl in remaining 1/4 cup coconut milk, and garnish with cherries and cilantro leaves.

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