Christmas Day has come and gone...are you as worn out as I am? My past week and a half has been a whirlwind of weddings, dinners, parties, decorating, gift wrapping, party planning, making lasagna for 100 plus people (it was delish I might add). So I am not surprised that when I woke up this morning I was a little under the weather!
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I don't have much of an appetite (probably because I'm not feeling well...or maybe because I've eaten so much wonderful/rich/delicious food lately !?!). But soup sounded good to me, I love this recipe, I haven't blogged in FOREVER, and I haven't shared it with you yet...so here it is. 
Indian Lentil Coconut Soup
adapted very liberally from Health.com
makes 16 1/2-cup servings
1 teaspoon olive oil
1 medium onion, diced
2 medium garlic cloves, minced
1 tablespoon fresh ginger, grated
1 1/2 teaspoons salt
1/4 black pepper
1 teaspoon cumin
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 teaspoon turmeric
5 cups water
1 pound dried red lentils, washed and picked over
1 13.5 ounce can light coconut milk*
2 bay leaves
Heat olive oil in a large stock pot over medium heat. Add diced onion and saute 5 minutes or until beginning to soften. Add garlic, ginger, salt, pepper, and other spices; cook until fragrant and spices coat onions. Add water, lentils, coconut milk, and bay leaves; stir to combine.
Bring to a boil over medium high heat then reduce to low and simmer, stirring occasionally, for 40 minutes or until lentils are soft. Add more water if soup becomes too thick.
Remove and discard the bay leaves. Taste and season with salt and pepper if needed.
Per serving (1/2 cup) - 126 calories, 2 g fat (1.5 g saturated), 19 g carbohydrates, 9 g fiber, 8 g protein (exchanges: 1 starch, 1/2 vegetable, 1/2 fat, 1 protein; WW points: 2)
* Coconut milk is usually found on the ethnic food isle...not by the alcohol (don't by cream of coconut, save that for pina coladas!)
OH!! This looks so yummy!
ReplyDeleteGlad to see another Louisiana foodie on the net.