I'm back! I hope you all had a good weekend. I had a great time in Houston, celebrating Tom's son Jerry and his new wife Liz. They eloped in Las Vegas in late September so this was the family celebration. It was good to see all of Tom's family and what a good reason to get everyone together. I made Spicy No-Mayo Coleslaw and it seemed to be a hit. The weather was nice and cool and we celebrated with a big fire in the firepit. All the "old folks" like me sat and talked there while the youngsters played beer pong in the carport! I am glad I got the fire and not the beer!
Now back to your regular programming. I have another soup for you. It is the one inthe middle left in the photo above. It is a creamy lentil soup made with coconut milk and curry. You can make it spicy hot if you use hot curry powder, or use mild if you prefer. In class I used too many lentils (I mismeasured) so it was way too thick, but if you follow the recipe it will be a nice consistency. Substantial but not too pasty. Use orange lentils as they get soft and breakdown a bit as they cook. French or green lentils will hold their shape more and you won't get as nice a puree. Brown lentils will work but I don't think they will be as creamy either. Don't be deterred by the kind of bland looking photo. I loved the flavor of this soup and hope you will to.
On a little side note, isn't this picture funny? We took Beau on a long walk in the woods Sunday morning, and then stopped at the dog park so he could play and swim. Unfortunately we forgot a towel, so Tom used a sweatshirt to dry him off. It worked great, but the sleeves kep falling down and he pretty quickly pulled it off!
Creamy Lentil Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (2 quart (8 small servings))
- 2 Tbsp coconut oil or olive oil
- 1/2 small butternut squash, peeled seeded and cut into medium sized pieces (about 2 cups)
- 1 carrot, peeled and cut into medium sized rounds
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 knob of ginger, 1 to 2 inches, peeled and minced (use a microplane to make this easy)
- 1 can of coconut milk (find in the Asian section)
- 1 tsp turmeric
- 2 tsp cumin
- 1 tsp ground coriander
- 2 tsp curry powder, hot or mild
- 1 cup orange lentils, washed and picked over
- 8 cups ( 64 oz or two boxes) vegetable stock
- Juice from one lemon
- salt and pepper
In a large soup pot, heat the oil over medium high heat. Add the butternut squash, carrot, and onions. Cook, stirring occasionally until the onions are soft. Add the garlic, ginger and all spices except salt and pepper and stir until fragrant. Add the coconut milk and heat until boiling. Add the lentils, stirring to mix all the ingredients. Add the stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25 minutes until the lentils are tender. Add salt and pepper to taste. Puree soup with an immersion blender or regular stand mixer (in batches). Add the lemon juice. Taste for seasoning and adjust with salt and pepper as necessary.