Monday, December 2, 2013

Curried Lentil Soup

2 TBS olive oil
2 tsp ground coriander
2 tsp ground tumeric
1 tsp orange peel
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves

1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & minced
1 TBS finely grated fresh ginger
3 TBS tomato paste
1 TBS honey

1 large baking potato, peeled & cubed into very small pieces
1 medium sweet potato, peeled & cubed into very small pieces
1 c. baby carrots, thinly sliced
1 1/3 c. red lentils
6 c. good vegetable stock

1/3 c. coconut milk (not cream)

sea salt & pepper to taste

Heat oil in 4 qt stock pot; add spices and cook 2-3 minutes until fragrant. Add onion, garlic, jalapeno, fresh ginger, tomato paste & honey to spice blend & cook an additional 5-8 minutes until onion is translucent. Add potatoes & carrots, stirring to coat, and cook an additional 2-3 minutes. Add lentils & stock and stir until well combined. Bring to a light boil, reduce heat & simmer for an hour or until vegetables are soft. Add coconut milk & cook until heated through. Season to taste with salt & pepper.

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