17 January 2017: Indian Red Lentil Soup

2017-jan-17_fournightsaweek_0242It’s cold and damp and definitely a good night for soup! This recipe comes from Whole Foods Market. No kale, no problem – I used spinach in place of the kale this time around.

Ingredients:

  • 1/2 tsp cumin seeds
  • 3/4 cup chopped onion
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 cup red lentils
  • 2 cups low sodium vegetable broth
  • 1 cup light coconut milk
  • Juice of 1 lemon (about 2 TBSP)
  • 1 1/2 cup shredded kale (I used baby spinach)
  • 1/4 tsp fine sea salt

Method:

  1. Heat a sauce pot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer,  stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
  2. Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
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About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

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