Carrot, Lentil, and Coconut Soup

Modified recipe from a couple’s cooking class

Author: Meg Russ

Serves: 8

Best Paired With: Make with toast and a salad for nice dinner

Ingredients

• For the soup: Two large carrots, two shallots, 1 roma tomato, 1.25-1.5 cups red lentils, 1 can coconut milk, 2.5 tsp (heaping) red curry paste, 0.5 tsp ground ginger, 0.5 tsp turmeric, 0.5 tsp ground cumin, 4 cups vegetable stock or 2 boiled bullion cubes.
• For the tarka: 2 Tbsp canola/vegetable oil, 1 tsp yellow mustard seeds, 1/2 tsp crushed red pepper flakes, 1 clove minced garlic, 1 tsp kosher salt, 1 Tbsp honey, ~1 tsp lime juice, 1/2 cup minced fresh cilantro leaves.

Directions

1. Make the soup: combine all soup ingredients in large soup pot. Bring to a boil, then simmer covered for 20 minutes. Remove cover and simmer for another 10 minutes.
2. Make the tarka: Add oil to medium frying pan and heat. When oil is hot, add mustard seeds, heat until popping, then add red pepper flakes and garlic. Swirl, and remove from heat. Cool for a few minutes, then add honey and salt. After the soup has simmered, add the tarka and stir to combine. Add in lime juice and dried cilantro to finish the soup.

Enjoy!