FOOD FOR THE SOUL: Curry Coconut Lentil Soup
Curry Coconut Lentil Soup
Recipe by CHEF STACEY DOUGAN
This festive beverage is sure to be a crowd-pleaser when you gather with family and friends for the holiday season! Pomegranates are in season, and they are an excellent source of vitamins C and K. Drink up and enjoy!
INGREDIENTS (Serves 6)
- 3 cups green lentils
- 1 onion, chopped
- 6 cloves garlic, chopped small
- 2 carrots, chopped
- 1 bell pepper, chopped
- 1 tablespoon curry powder
- 1 cup coconut milk
- 1 teaspoon jalapeño pepper, seeded and diced
- Sea salt (to taste)
Rinse lentils well and place in a pot with 4-5 cups water. Bring to a boil, then allow to cook on medium to low heat. After about 15 minutes (or when lentils become slightly soft), add remaining ingredients. Continue to simmer until vegetables are soft. Add more water if necessary.