- 2 tablespoons of vegetable oil
- 1 finely chopped large sized onion
- 1 properly chopped rib celery
- 1 finely chopped large sized carrot
- 3 minced cloves garlic
- 2 tablespoons of powder of curry
- 6 cups of sodium (low) vegetable stock (broth)
- 1 ½ cups of washed &dried lentils which are picked over
- Pepper & salt
- 1 13.6-oz. can of coconut milk
- Cilantro (chopped) optional
- Pick a large sized pan. Put some oil (warm) in the pan and turn on the flame on medium heat. After doing this, chop the veggies and other ingredients. Then, cook the carrot, onion, and celery, and stir them. Make sure to stir them until they become soft i.e. for about 8 minutes. Once cooked, add some garlic and sauté it for around 1 to 2 minutes. Also, add some powder of curry and sauté it for 2 minutes more.
- Stir the ingredients. After adding the curry powder and sautéing it for about 2 minutes, start stirring. Stir in the lentils, 2 teaspoons of salt, ½ teaspoon of pepper and broth. After this, bring it to boil over high flame. Cover the large pot and then reduce the flame to a medium-low temperature. Then, simmer the lentils until they become very soft, about 40 minutes. And then, remove the pan from flame and let it cool a bit.
- Divide into batches. Start the work in batches and puree ½ of the soup in the blender until it becomes almost smooth. Then return the pureed half soup to the pan. And, stir in the milk of coconut. And then reheat it gently over low-medium flame, and keep stirring occasionally but don’t boil it. Season the soup with pepper and salt. Ladle it into small bowls and then sprinkle it with chopped cilantro. And then serve it.
- Do not add red lentils, until the cooking’s last 10 minutes to avoid them from becoming mushy.
- Add some tortilla chips to enhance the crunchiness.