Sunday, March 28, 2010

Red Lentil Soup with Coconut Milk

1 tbsp oil
2 onions, chopped
4 cloves garlic, minced
1 tsp salt (or to taste)
½ tsp pepper
1 can diced tomatoes including juice
1/2 jar red curry paste
1 tsp Caribbean curry mix
2 tbsp honey
1 stalk lemongrass
2 large carrots, thinly sliced
450 g. bag red lentils (~2 ½ cups)
1 tbsp lime juice
4 cups chicken stock
1-2 cups water
2 cans coconut milk (14 oz)

Cook onion in oil and add garlic, salt and pepper. Add tomatoes. Transfer to slow cooker. Add remaining ingredients except coconut milk. Cook for 8-10 hours on low or 4-5 hours on high. Stir in coconut milk and cook for 30 minutes longer.

Note: Can be easily frozen in individual containers.

No comments:

Post a Comment