Curried Red Lentil Soup With Dried Cherries And Cilantro Recipes

CURRIED RED LENTIL SOUP WITH DRIED CHERRIES AND CILANTRO

Steps:

• 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.
• 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.
• 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.

CURRIED RED LENTIL SOUP

Steps:

• In a 6-quart heavy bottom pot, heat the oil over medium heat.
• Stir in the onion, reduce the heat and cook for a few minutes without burning the onion.
• Add the garlic, ginger root, jalapeno, curry, cinnamon, cumin and bay leaves and cook, stirring for 2 more minutes.
• Add the lentils and broth; bring to a boil.
• Cover, reduce the heat and cook at a gentle boil for 45 minutes or until the lentils are cooked.
• Remove and discard the bay leaves.
• Stir in the cilantro, lemon juice and chutney.
• Season with salt and freshly ground pepper.
• Just before serving, reheat the soup; If the soup is thicker than you like, thin it with more broth.
• Garnish the soup with dollops of sour cream or yogurt.