Curried Red Lentil Soup with Dried Cherries & Cilantro
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- 2 teaspoon(s) olive oil
- 3 tablespoon(s) fresh garlic peeled and finely chopped
- 3 cloves of garlic finely chopped
- 1 large shallot finely chopped
- 2 carrots chopped or shredded
- 2 teaspoon(s) curry powder
- 1 1/4 teaspoon(s) coarse salt
- 3/4 cup(s) unsweetened light coconut milk divided
- 1 cup(s) red lentils
- 1/3 cup(s) dried red cherries chopped
- 6 tablespoon(s) cilantro chopped
- Heat oil in medium saucepan over medium heat. Add ginger, garlic shallots and carrots and cook stirring often until softened, about 7 minutes. Add curry powder, and cook stirring until fragrant, about 1 minute.
- Add salt, 1/2 c. coconut milk, 4 c. water and the lentils. Bring to a boil. Reduce heat, cover and simmer until lentils and carrots are tender, about 10 minutes. Strain out about 2 c. of solids. Add cilantro. Puree the remaining soup with an immersion blender. Stir in reserved solids, and dried cherries. Stir to incorporate. Reheat if necessary. To serve, ladle into bowls. Swirl remaining 1/4 c. coconut milk over soap. Garnish with additional chopped dried cherries and cilantro leaves.
This recipe is a personal recipe added by Margareta and has not been tested or endorsed by MyRecipes.
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Curried Red Lentil Soup with Dried Cherries & Cilantro Recipe at a Glance
- COURSE: Soups/Stews