"Do vegetarians eat animal crackers?"--Unknown

Spiced Red Lentil Coconut Soup Recipe

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This recipe for Spiced Red Lentil Coconut Soup, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Edwards


2 tbsp cooking oil
1 tsp yellow mustard seeds
1 tsp ground cumin
1 tsp ground coriander seed
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 1/3 c dried red lentils
1 small onion, diced finely
1 small carrot, finely diced
2 large garlic cloves, minced
2 tsp chopped fresh ginger, finely chopped
3 1/2 c vegetable broth
1 14 oz can coconut milk
1/3 c chopped fresh cilantro
salt to taste

Place the oil in a medium sized pot set over medium heat. Add the mustard seeds and heat and stir until they just begin to crackle and a few pop. Quickly remove from heat and stir in the cumin, coriander, turmeric and cayenne. Let spices stand for 5 minutes.
Add the lentils, onion, carrot, garlic and ginger to the pot. Set pot back over medium heat and cook and stir 4 minutes more. Add the coconut milk and stock, increase the heat to medium high and bring soup to boil. Now lower the heat until soup gently simmers. Simmer the soup stirring occasionally for 20 minutes or until the lentils are tender.
Stir in the cilantro and season with salt and pepper to taste.

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