Thai Coconut Curry Lentil Soup

Photo: Jeanette

Ingredients

1 tablespoon olive oil

1 cup finely chopped onion

1 teaspoon minced ginger

1 teaspoon minced garlic

2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)

6 cups water

1 cup red lentils, picked through for stones, and rinsed well

1 inch medium sweet potato, cut into ½ pieces

1/4 teaspoon turmeric

1 teaspoon salt

1/4 cup coconut milk

fresh cilantro, for garnish

Preparation

Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce h eat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Add salt and stir in coconut milk. Cook five more minutes. Garnish with fresh cilantro.