Ingredients

• 2 tablespoons vegetable oil
• 1 cup yellow onion, finely chopped
• 1 tablespoon curry
• 2 garlic cloves, crushed
• ½ cup ginger, peeled and finely chopped
• ¾ cup red lentils,
• 2 cups crushed tomatoes
• 1 cup chopped parsley, + ¼ cup of roughly chopped to garnish
• 1 teaspoon salt
• 2.5 cups water
• 13.5 ounces coconut milk,

Directions

• In a medium saucepan pour the vegetable oil and place over medium-high heat. Add the onions and fry, stirring frequently for 8 minutes, until soft and caramelized.
• Add the curry powder, garlic, and ginger and continue to fry for 2 minutes, stirring constantly. Add the lentils, stir through for 1 minute, then add the tomatoes, parsley, water, salt, and a generous number of grinds of pepper.
• Pour the coconut milk into a bowl and gently whisk it until smooth and creamy. Set aside ¼ cup and add the remaining coconut milk to the soup. Bring to a boil over high heat, then lower to a simmer and cook for 25 minutes or until the lentils are soft but still holding their shape.
• Divide amongst four bowls, drizzle with the reserved coconut milk, sprinkle with parsley leaves, and serve.

Notes

• 9-56-25 1/2 Recipe
• I Added
• 1/2 tsp Lal Mirch

Photos