Asian Vegetable and Lentil Soup
Why I Love This Recipe
I have a recipe book called Asian Hot and Spicy. It is full of wonderful recipes for those who are partial to Asian foods. Sometimes there might be an ingredient that is not usually stocked in your pantry.
Ingredients You'll Need
3 tablespoons peanut oil
2 tablespoons peeled and grated fresh ginger
1 small red chili pepper, seeded and finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1 small red onion, chopped
1 small parsnip, peeled and sliced
2 celery stalks, thinly sliced
4 large carrots, peeled and sliced
1 potato, peeled and sliced
2 kaffir lime leaves, or 1/2 teaspoon grated lime zest
1/2 cup (3 1/2 ounces) red or brown lentils
6 cups vegetable stock or water
1 cup coconut milk
2 tablespoons chopped fresh cilantro for garnish
Directions
Warm peanut oil in a large saucepan over medium heat
Add ginger, chili pepper, cumin and curry powder
Cook until aromatic (1 minute)
Add onion, parsnip, celery, carrots, potato, and lime leaves or zest
Cover and cook stirring occasionally for 10 minutes
Add lentils and stock and bring to a boil
Cover and cook until vegetables and lentils are soft. 20 minutes
Remove lime leaves and discard
Working in batches, puree soup in a food processor
Return to saucepan
Add cocnut milk
Heat through
Garnish with chopped cilantro and serve
