Sunday, November 30, 2014

Thai Lentil Soup - Vegan and Cholesterol Free

After a wonderful Thanksgiving feast, surrounded by my loved ones, on Thursday. And a repeat on Friday with all the delicious leftovers repurposed into new yummy treats. And again on Saturday. Tonight called for a very different kind of meal.

I had a stray bag of red lentils hiding out in the pantry that I'd purchased randomly a few months ago and never got around to using. So I hopped onto the trusty ole Pinterest and a few recipes looked decent but I ended up combining a couple different things to create this.

Sorry for the crappy picture but I lacked anything nice for garnish and wasn't about to run to the store just for the sake of a picture.

Thai Lentil Soup
serves 6-8

1 small onion, chopped fine
2 cloves garlic, minced
crushed red pepper, to taste
1/2 tsp. ground cinnamon
3 tsp. red curry paste
2 tsp. salt
15 oz coconut milk (1 can)
7 cups water
15 oz chick peas (1 can)
1 tbsp. lime juice
2 cups dry red lentils

In a large pot, combine all ingredients except the lentils. The red curry paste is already fairly spicy, so add the crushed red pepper sparingly to your own tastes. Bring to a boil, stirring to prevent anything from sticking to the bottom of the pan. Add lentils. Continue to simmer until the lentils reach the desired tenderness, about 15 minutes was perfect for me!

Serve with lime wedges and cilantro for garnish!

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