Ingredients
1 large onion
Some oil (coconut oil or olive oil)
1 piece of ginger about 3 inches long, peeled & minced or grated.
5 cloves of garlic minced
2 ¼ teaspoons of cumin
¾ teaspoon coriander
2 tablespoons curry powder
1/8 cayenne pepper
.50 lb dry red lentils (about 1¼ cups)
4 to 6 cups vegetable stock (depends on how thick you want it)
1 15 oz cans of chickpeas
1 15 oz can of whole tomatoes
1 can of coconut milk
2 teaspoons sea salt
Fresh Cilantro minced & lime wedges
Preparation
Dice the onion and sauté it a large pot with some oil. While the onion is cooking puree the fresh ginger and garlic cloves along with ¼ cup of water in a blender or food processor. When the onion is translucent carefully add the garlic and ginger slurry and cook for 30 seconds. Add the cumin, coriander, curry powder & cayenne and cook for another 30 seconds. Add all of the vegetable stock to the pot. Wash the lentils and add them to the pot. Let the pot come to a boil, then turn down to a simmer and cook until the lentils are well cooked, about 20 minutes.
Add everything else to the pot. Bring the soup back to a boil, and then turn off the heat. Puree using a blender or immersion blender until smooth. I usually only partially puree and leave a little texture. Garnish with fresh cilantro and lemon wedges.
Easily Serves 6 people and freezes well.
What makes it special?
I love making this dish in the heat of summer and on cold winter days. You do not have
make the ‘slurry’ of ginger and garlic if you don’t want to, you can just sauté them if you
would prefer.
What’s Your Connection to Princeton?
Resident, Co-Owner of Small World Coffee
Recipe shared by
Lamb Chop photo courtesy of Creative Commons, Flickr, by Alpha