CURRIED YELLOW LENTIL PORRIDGE
Provided by Molly O'Neill
Categories dinner, soups and stews, appetizer, main course
Time 50m
Yield Six main courses, eight appetizers
Number Of Ingredients 10
Steps:
- Warm the butter over high heat in a soup pot. Add the curry powder and, stirring constantly, toast it for 2 minutes. Add the ginger and cook for 1 minute. Add the onion and carrots, stir and cook until the onion is soft, about 5 minutes.
- Add the lentils and the chicken broth, stir and adjust seasoning with salt and freshly ground black pepper. Partly cover the pot, reduce the heat to medium-low and simmer for 40 minutes. Add cold water if the mixture becomes dry.
- Add the coconut milk and stir. Adjust the consistency of the soup, if necessary with additional chicken broth, water or regular milk. It should be thick, but should fall off a spoon, not mound on it. Adjust the seasoning again with salt and pepper. The soup can be kept over low heat for up to an hour before serving, but do not let it boil. This will cause the coconut milk to break. Serve garnished with basil and with basmati rice on the side.
Nutrition Facts : @context http, Calories 777, UnsaturatedFat 4 grams, Carbohydrate 110 grams, Fat 21 grams, Fiber 18 grams, Protein 44 grams, SaturatedFat 16 grams, Sodium 1024 milligrams, Sugar 8 grams, TransFat 0 grams
CURRIED LENTIL SOUP
If you don't have any red lentils in your store cupboard, use yellow instead. Neither type need presoaking, but don't forget to rinse them and pick out any stones.
Provided by PinkCherryBlossom
Categories Lentil
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large pan.
- Add onion and cook over a medium heat for 5 minutes.
- Add garlic, potato, carrot, celery and curry paste.
- Cook for a further 5 minutes.
- Add lentils, tomatoes and stock and bring to boil.
- Simmer, covered for 30 minutes.
- Serve with brown bread.
Nutrition Facts : Calories 264.9, Fat 7.8, SaturatedFat 1.1, Sodium 66.2, Carbohydrate 41.7, Fiber 7.8, Sugar 6.9, Protein 9.8
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